Gingerbread Cupcakes with Orange Icing
- 250ml dark rum or water
- 220g golden raisins
- 115g unsalted butter
- 16 tbsps molasses
- 225g sour cream
- 1 1/2 tsps grated orange zest
- 350g plain flour
- 3/4 tsps bicarbonate of soda
- 1 1/2 tsps ground ginger
- 1 tsp ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 tsp salt
- For the frosting
- 70g minced dried crystallized ginger (not in syrup)
- 225g cream cheese, at room temperature
- 115g unsalted butter, at room temperature
- 1/2 tsp orange zest
- 1/2 tsp pure vanilla extract
- 225g icing sugar, sieved
- 6 pieces dried crystallized ginger (not in syrup), sliced in half
Preheat the oven to 180°C. Line a muffin pan with paper liners.
Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside.
Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.
Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.