Gingerbread Cakes

By beanie

Ingredients

• 1/4 cup molasses
• 1/2 cup boiling water
• 3/4 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 2/3 cup sugar
• 2 cups confectioners' sugar

Details

Servings 6

Preparation

Step 1

1. Heat oven to 350 degrees F. Coat indents of a cakelet pan (see Note) or a jumbo muffin pan with nonstick cooking spray.

2. Cake. Blend molasses, water and baking soda in small bowl; this will bubble. Mix flour, baking powder, ginger, cinnamon, cloves and salt in another bowl.

3. Beat butter and sugar in large bowl, 2 minutes. Beat in eggs. Stir in flour mixture and molasses mixture, beginning and ending with flour. Pour into prepared pan.

4. Bake at 350 degrees F for 25 minutes. Cool in pan on wire rack 10 minutes. Invert cakes from pan to rack.

5. Trim cakes level. Make Icing. Blend confectioners sugar and 3 tablespoons water. Pipe outlines of bows; fill in with icing.