Gingerbread Cupcakes with Cream Cheese Frosting
From the Kitchen of Chef Tse

Makes 12

Cupcakes:

• 1 1/4 cup all-purpose unbleached flour
• 1 pinch salt
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 cup molasses
• 1/2 cup boiling water
• 1/4 cup granulated sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 large egg, room temperature

Frosting:

• 4 ounces cream cheese, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar

Directions:

• Preheat oven to 350 degrees.
• In a medium bowl, sift together flour, salt, baking soda, and spices.
• In a small bowl, dissolve molasses in hot water.
• In another medium bowl, cream together butter and sugar with an electric mixer until light and fluffy.
• Add egg and beat until incorporated.
• Add 1/3rd of the flour mixture and beat well.
• Add 1/2 of the molasses and beat well.
• Repeat with remaining flour and molasses, alternating until everything is well mixed.
• Line a 1/2 cup muffin tin with paper liners.
• Divide batter evenly among cups.
• Bake 15 to 17 minutes until a toothpick inserted in a cupcake comes out clean.
• Remove cupcakes from pan and let cool completely before frosting.
• In a medium bowl, beat together cream cheese, vanilla and powdered sugar.
• Using a butter knife, spread frosting over cupcakes.