Winter Spice Cupcakes with Cinnamon Rum Frosting

I recently gathered with some friends to celebrate the Christmas season with our annual "Festivus" party. Below are the cupcakes that we decided to make this year. They are wonderfully spicy and a nice change from the traditional gingerbread. The cardamom and coriander are complimented by the orange zest. Ours were made with unsulphured molasses but I imagine the pomegranate molasses would add another layer of warm, wintery flavor. The frosting needed a little love - make sure the butter is soft and that you make it fluffy before you start adding anything in.


Winter Spice Cupcakes

Makes about 34-36 mini cupcakes

1 1/4 cups all-purpose flour
1 teaspoons baking soda
1 teaspoon freshly ground cardamom
3/4 teaspoon freshly ground cinnamon
1/2 teaspoon freshly ground coriander seed
Pinch of salt
Zest from 1 orange
2 oz (1/2 stick) unsalted butter, room temperature
1⁄4 cup brown sugar
1 large egg
1/2 cup pomegranate molasses, available at gourmet or Middle Eastern food stores (or substitute unsulphured molasses)
1/2 cup boiling water

1. Preheat the oven to 350°F and prepare muffin pan with nonstick spray or paper cups.
2. Sift together the flour, baking soda, spices, salt and orange zest.
3. In a large bowl, cream the butter until fluffy. Add the sugar, and beat until fluffy again, scraping sides of bowl.
4. Add the egg and molasses, beat well. Carefully stir in the boiling water until the mixture is smooth.
5. Gradually add the dry ingredients,stirring to incorporate after each addition.
6. Fill the muffin cups three-quarters. Bake for 10-15 minutes, or until a toothpick inserted comes out clean.

Source: http://www.larkcrafts.com/wp-content/uploads/2010/12/Winter-Spice-Cupcakes-with-Snowflakes.pdf

Cinnamon Rum Frosting

Makes enough to frost the 36 mini cupcakes with some leftovers

½ cup (1 stick) unsalted butter, room temperature
2 cups confectioners’ sugar
1 tablespoon dark rum (Sailor Jerry's is our favorite)
½ teaspoon ground cinnamon
a pinch of salt
milk, as needed to thin

1. In a medium bowl, sift together confectioners’ sugar and cinnamon.
2. Using an electric or stand mixer, cream butter until light and fluffy, about 2 minutes. Add rum and pinch of salt and mix until combined.
3. Add confectioners’ sugar mixture, 1/2 cup at a time, mixing well between additions. Continue to beat until light and fluffy. If frosting is too thick, add a bit of milk to thin it out (start with a teaspoon at a time). If too thin, add more sugar and continue to beat until it is the right consistency. Spoon into a piping bag or just slather it right onto the cupcakes.

Source: http://ladolcivita.blogspot.com/2009/11/pumpkin-spice-cupcakes-with-cinnamon.html