For our Christmas dinner we decided to make boozy Gingerbread cupcakes. The spiced rum was a nice addition to an already spice-filled cupcake. We topped the cupcakes with a cinnamon and rum cream cheese frosting. They were delightful!
Gingerbread Cupcakes
recipe adapted from http://simplyrecipes.com/recipes/gingerbread_cupcakes/
Ingredients
1 1/2 cups of all purpose flour
1 teaspoon of baking soda
1 tablespoon cocoa powder
1/2 teaspoon of cinnamon
1/8 teaspoon of nutmeg
1/4 teaspoon of ground cloves
1/8 teaspoon of ground allspice
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
5 tablespoons unsalted butter
1/4 cup milk
1/4 cup spiced rum
1/2 cup of packed dark brown sugar
1/2 cup of unsulphured molasses (not blackstrap)
2 large eggs, room temperature
Method
1. Preheat the oven to 350°F. In a small bowl, melt the butter and milk together in the microwave, covering the top with plastic wrap. Add rum.
2. Sift together the flour, salt, baking soda, cocoa powder and dry spices in a bowl.
3. Beat together the molasses and brown sugar until smooth. Add the eggs, one at a time, beating for 30 seconds between each.
4. Beat in the flour mixture slowly until just incorporated. Add the butter mixture and beat until smooth. Batter will be runny.
5. Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.
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