Lemon Drop Gingerbread Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Line the muffin cups with paper liners; the cupcakes won't turn out well without them. Ingredients:
2 1/2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 1/4 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/2 cup firmly packed brown sugar |
1/3 cup butter or stick margarine, softened |
3/4 cup molasses |
1 large egg, lightly beaten |
1 cup very hot water |
3 tablespoons frozen lemonade concentrate, thawed |
lemonade glaze |
Directions:
1. Preheat oven to 350°.
2. Combine first 6 ingredients in a medium bowl; stir well, and set aside. Beat brown sugar and butter in a large bowl at medium speed of a mixer until light and fluffy. Add molasses and egg, beating well. Add flour mixture to butter mixture alternately with very hot water, beginning and ending with flour mixture; beat well after each addition.
3. Place 18 paper muffin cup liners in muffin cups; divide batter evenly among cup liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center of 1 cupcake comes out clean. Let cool in pans 10 minutes on a wire rack; remove cupcakes from pans, and place on wire rack. Poke several holes in the top of each warm cupcake with a wooden pick; brush lemonade concentrate evenly over cupcakes. Let cool completely.
4. Spoon about 1 teaspoon Lemonade Glaze on each cupcake, and spread gently. Let stand until glaze sets.
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