Dessert & Baking|Fresh Fruit|Vegetarian
Cranberry Gingerbread Cupcakes
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter, cut into chunks
- 2/3 cup dark brown sugar
- 2/3 cup molasses
- 2/3 cup boiling water
- 1 large egg
Icing:
- 1 stick unsalted butter, softened to room temperature
- 8 oz. cream cheese, softened to room temperature
- 2 cups powdered sugar
Cranberry Jelly Filling:
- 1 cup water
- 1 cup white granulated sugar
- 12 oz. (about 1 ½ cups) fresh cranberries
- peel from 1 medium orange
- 1 tablespoon of minced fresh ginger or ½ teaspoon
- ground ginger
Simple Syrup Ingredients:
- ½ cup water
- ½ cup white granulated sugar
Sugared Cranberry Topping:
- 1 cup whole fresh cranberries
- 2/3 cup sanding sugar or turbinado sugar or
- granulated sugar
- ½ cup simple syrup
