Spicy Gingerbread Cupcakes with Lemon Sauce
  • Cupcakes:
  • 1-1/3 cups all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ½ cup dark molasses
  • ½ cup boiling water
  • ½ cup butter, softened
  • 1 egg, well-beaten
  • Lemon Sauce:
  • 1 cup hot water
  • ½ cup granulated sugar
  • 2 Tablespoons cornstarch
  • Dash salt
  • 2 teaspoons grated lemon rind
  • 2 Tablespoons lemon juice
  • 2 Tablespoons butter
  1. For Cupcakes: Heat oven to 350 degrees. Grease 12 muffin cups; set aside.
  2. In large bowl of electric mixer, combine all dry cupcake ingredients. In a separate bowl combine the molasses, boiling water, and ½ cup butter. Add the egg and mix well. Pour this mixture over the flour mixture and mix to combine.
  3. Spoon batter evenly into prepared pan or pans, to make 12 cupcakes. Bake for 18-20 minutes or until a tester inserted into one of the cupcakes comes out clean. Remove from oven and let sit for 15-20 minutes before removing cupcakes from pan to wire rack. Serve warm with warm lemon sauce.
  4. For lemon sauce: Prepare sauce while cupcakes are baking and keep warm. In a saucepan, bring the water to a simmer. In a small mixing bowl, combine the sugar, cornstarch, and salt. Stir a small amount of the hot water into the cornstarch mixture, then add all the cornstarch mixture into the simmering water, mixing well.
  5. Cook over medium heat, stirring constantly, for about 5 minutes or until thickened. Remove from heat and stir in the grated lemon rind, lemon juice, and 2 Tablespoons butter. Serve warm over the freshly baked and warm cupcakes. Makes 12.
Recipe by The Culinary Cellar at https://theculinarycellar.com/love-along-yellow-brick-road/