Gingerbread Cupcakes

Ingredients

• 0.5 tablespoon baking soda 
• 0.5 cup butter softened ()
• 0.5 cup canola oil 
• 0.5 teaspoon cinnamon 
• 0.3 cup t brown sugar dark packed
• 1  eggs beaten
• 1.5 cup flour 
• 0.1 teaspoon ground cloves 
• 0.5 tablespoon ground ginger 
• 0.3 cup cup heavy whipping cream 
• 0.5 cup blackstrap molasses 
• 3 cups powdered sugar 
• 1 pinch salt 
• 0.5 cup sugar 
• 0.1 tsp vanilla extract 
• 0.3 cup shortening 
• 0.5 cup water boiling

Equipment

• oven
• whisk
• mixing bowl
• blender
• toothpicks
• muffin tray

Directions

1. Preheat oven to 350° and line muffin tins with baking cups. In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed. In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves.
2. Whisk into molasses mixture until well combined. Boil water and remove from heat.
3. Add baking soda and whisk into batter. Fill baking cups 2/3 full and bake for 25 minutes, or until toothpick comes out clean when inserted. Set aside to cool. Top with brown sugar butter cream.
4. Garnish with gingerbread man cookie.In a large mixing bowl, whisk butter and shortening until fluffy.
5. Add brown sugar, salt, vanilla and cinnamon. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. Until you have a very thick gooey mixture. On the highest speed of your mixer, stream in the heavy whipping cream pouring nice and slow until desired consistency. (you may need more or less cream depending on temperature and humidity)