Christmas Baking: Gingerbread Cupcakes

My husband and I were in Boston in November. We did all the typical touristy stuff, wandered along the Freedom Trail, wonder at the age of the various graveyards, drooled over the shops on Newbury St., watched the many talented entertainers performing for free near Faneuil Hall, shucked an oyster in Quincy market, cheers in Cheers. Basically, we did it all and more but the one thing that really stood out for me was the cupcakes. That's right, I enjoyed the history and the shopping and the laughs we shared but most of all, I enjoyed the delicious cupcakes we shared. My husband thoughtfully bought me the little cute recipe book that Sweets sold, sharing their divine secrets with me. I hadn't yet broken out the recipe book as I was hoping to work off some of the food and treats I devoured while in Boston. However, with Christmas literally right around the corner, I decided to try out one of their Holiday Specials - The Gingerbread Cupcake. Four words: Heaven In My Mouth. The batter is light and comes out fluffy while the frosting is soft and delicate. Delicious. I really encourage you all to try them out.

Gingerbread Cupcakes

• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 1/4 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 2/3 hot water (boiling works best)
• 2/3 molasses
• 1/3 cup unsalted butter, room temperature
• 1/3 cup sugar
• 2 1/2 tbsps egg beaters (egg in a carton)

1. Preheat oven to 350 degrees F.
2. Line 12 muffin tin cups with paper cupcake liners. 
3. Sift the flour, baking soda, and spices together in a bowl. 
4. In a seperate bowl, mix the hot water and molasses together, well. 
5. Beat the butter until fluffy (I used an electric beater, it never got REALLY fluffy, but it did get light). Gradually add the sugar and mix well.
6. Beat in the egg beaters until well blended.
7. Reduce speed to low, add flour mixture and molasses mixture alternatively, beginning with the flour and ending with the flour, in three batches. Beat gently until smooth.
8. Pour the batter into the lined cupcake pan evenly. 
9. Bake for 8 minutes, rotate, and bake for another 8 minutes or until a toothpick inserted in the center comes out clean. 
10. Allow to cool before moving cupcakes to wire rack. 
11. Top with Whipped Cream Frosting (recipe to follow)

Whipped Cream Frosting

• 1/3 cup confectioners sugar
• 3 1/2 tsps whipped cream stabilizer (Whip It by Dr. Oetker, in your baking aisle)
• 2 cups heavy cream

1. Add all ingredients and beat with a wire whip attachment or an electric beater (like me) on a low speed to blend all the ingredients together. 
2. Turn up to a high speed and mix until it is light and fluffy. 
3. Top cooled cupcakes.