Mini Gingerbread Cupcakes with Orange Cream Cheese Frosting

Ingredients

for the cupcakes:
1 1/4 cups(5.5oz.) whole wheat pastry flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/2(2 oz.) stick of unsalted, organic butter
1/2 cup(3.5 oz.) orgnaic, white cane sugar
1/2 cup(4 oz.) unsulfured molasses
1 large egg, beaten lightly
1 teaspoon baking soda
1/2(4 oz.) cup boiling water

for the frosting:
8 oz. cream cheese, room temperature
2 oz. unsalted butter, room temperature
2 1/4 cup(9.9 oz.) confectioners’ sugar, sifted
1 tsp. rum
1 tsp. grated orange zest
2 tsp. fresh squeezed orange juice

for the candied cranberries:
3/4 cup fresh cranberries
1 1/2 cup organic, white cane sugar
6 Tbsp. water

Instructions

for the cupcakes:
• preheat oven to 350*. line 40 mini muffin tins with paper liners. set aside.
• in a medium bowl, sift the whole wheat pastry flour, ground ginger, cinnamon, cloves, allspice, and salt.
• in the work-bowl of your electric mixer, cream the 2 ounces of butter until smooth. add the sugar and beat until creamy.
• in a medium bowl, whisk the molasses and the egg.
• in a glass bowl, combine the baking soda and 1/2 cup of boiling water, stir until baking soda dissolves.
• combine the molasses mixture and the baking soda water.
• add to the mixing bowl and beat until combined.
• add the dry ingredients and mix just until incorporated. do not over mix.
• using a 1 tablespoon ice cream scooper, scoop into prepared muffin liners.
• bake for 15-18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
• cool on a wire rack.
• frost when cool.
for the frosting
• in a work bowl of your electric mixer using your paddle attachment, cream the cream cheese and butter until smooth and creamy.
• add the rum and mix.
• zest the orange right into the bowl and add the fresh orange juice. mix well.
• add the sifted confectioners’ sugar and turn the mixer on low. once incorporated, turn up the mixer and mix to combine. chill for 1 hour or overnight.
• using a pastry bag fitted with desired tip, fill pastry bag and pipe frosting onto each cupcake.
• top each cupcake with a candied cranberry

for the cranberries:
• cook 1 cup of sugar with 4 tablespoons of water in a small, heavy duty saucepan over low heat. stir until the sugar dissolves.
• transfer the mixture to the top of a double boiler.
• add the cranberries and mix well.
• cover the mixture and place over simmering water.
• cook for 45 minutes, stirring a few times.
• remove the top of the double boiler, cover and let the mixture stand at room temperature overnight.
• place 1/2 cup of sugar in a wide bowl.
• drain cranberries into a small strainer.
• add the cranberries to the sugar and coat well.
• place on a parchment lined baking sheet and spread the cranberries in an even layer. let dry out for at least an hour.
• store in the fridge, in a covered container for three days or until ready to use.