GINGERBREAD CUPCAKES RECIPES

Steps:

• In a large mixing bowl, cream together butter and sugar.
• Add molasses and egg and mix until smooth. 
• In a separate mixing bowl, whisk together the flour, baking soda, ginger, cinnamon and cloves. 
• Dump this dry mixture into the wet mixture and mix until just combined. 
• Add water very carefully and mix until smooth. Don't burn yourself!
• Pour batter in a greased and floured square pan (Dimensions 9x9). 
• Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean. 
• Allow it to cool down. Then, cut square slices.
• Top off each piece with a swirl of cream cheese frosting or whipped cream and enjoy!

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.