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Gingerbread Cupcakes
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| Ingredients: | |
| 1/2 cup | butter, softened |
| 1/2 cup | packed brown sugar |
| 1 | egg |
| 1/2 cup | water |
| 1/2 cup | molasses |
| 1-1/3 cups | all-purpose flour |
| 3/4 teaspoon | ground cinnamon |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | ground ginger |
| 1/2 teaspoon | ground nutmeg |
| 1/4 teaspoon | ground allspice |
Instructions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
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