Gingerbread Cupcakes

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These look nice with powdered sugar sifted through a doily on top..or can serve plain..only makes 12..they freeze well..

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Steps

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Preheat oven to 350.

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Line muffin tins with paper liners.

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Set aside.

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In small bowl , whisk flour , ginger , cinnamon , cloves and salt.

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Set aside.

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In medium bowl , beat butter till light and fluffy.

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With mixer on high.

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, gradually beat in sugar till light -- then beat in molasses , lower the mixer speed to medium , stir the baking soda into the boiling water , beat into the butter mixture , lower speed to low.

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Sift the flour mixture , a third at a time , over the butter mixture and beat in just till blended.

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Beat in the eggs , pour batter into the prepared pan , bake until the tops of cakes are firm and springy.

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About 20 minutes.

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Cool in the muffin tins on wire racks.

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Ingredients

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all-purpose flour, ginger, cinnamon, clove, salt, granulated sugar, butter, molasses, baking soda, eggs, boiling water