Here's the recipe:
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- ½ cup (1 stick) unsalted butter
- ¼ cup firmly packed dark brown sugar
- 2 large eggs
- 1 cup unsulfured dark (robust) molasses
- 1 cup boiling water
- ½ cup dark raisins
- ¼ cup dark rum
- 1 (8-ounce) package cream cheese, at room temperature, cut into small pieces
- 4 tablespoons (½ stick) unsalted butter, at room temperature, cut into 4 Piece
- 2 cups sifted confectioners' sugar
1 Preheat the oven to 375ºF. Line 24 mini muffin cups with cupcake liners.
2 In a medium bowl, sift together the flour, baking soda, salt, and ginger. Set aside
3 In a large bowl, with an electric mixer, beat together the butter and brown sugar until creamy, about 2 minutes. Beat in the eggs and then the molasses until well combined. Immediately stir in the boiling water. On low speed, add the flour mixture and mix until smooth.
4 Spoon the batter into the prepared muffin cups, filling them about two-thirds full. Bake in the center of the oven until a toothpick inserted into the center of a cupcake comes out clean and dry, about 20 minutes. Let cool completely in the pan(s) on a wire rack.
5 While the cupcakes are baking and cooling, prepare the frosting. In a small bowl, mix together the raisins and rum and let stand for 15 minutes. Strain, reserving liquid.
6 In a food processor, combine the cream cheese and butter and process until smooth. Add the confectioners' sugar and pulse until a smooth, spreadable frosting forms. Transfer to a bowl. Stir the raisin liquid into the frosting until evenly combined.
7 When the cupcakes are cool, tip them out of the pan and frost them with the frosting. Top with raisins.
Makes 24 mini cupcakes
(courtesy of styleathome.com)
HAPPY NEW YEAR!
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