Gingerbread Cupcakes with Orange Icing
Total Time :1hr 25 min Prep :25 min Inactive :20 min Cook :40 min Ingredients: 1/4 cup dark rum or water 1/2 cup golden raisins 1/4 pound (1 stick) unsalted butter 1 cup unsulfured molasses 1 cup (8 ounces) sour cream 1 1/2 teaspoons grated orange zest 2 1/3 cups all-purpose flour 3/4 teaspoon baking soda 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt 1/3 cup minced dried crystallized ginger (not in syrup) For the frosting: 8 ounces cream cheese, at room temperature 1/4 pound (1 stick) unsalted butter, at room temperature 1/2 teaspoon orange zest 1/2 teaspoon pure vanilla extract 1/2 pound confectioners' sugar, sieved For the decoration: 6 pieces dried crystallized ginger (not in syrup), sliced in half Directions: Preheat the oven to 350 degrees F. 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
