Lemon Drop Gingerbread Cupcakes

Ingredients

• 1.5 teaspoons baking soda 
• 0.5 cup firmly brown sugar packed
• 1 large eggs lightly beaten
• 2.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1.3 teaspoons ground ginger 
• 18 servings lemonade glaze 
• 3 tablespoons lemonade concentrate frozen thawed
• 0.8 cup blackstrap molasses 
• 0.5 teaspoon salt 
• 0.3 cup stick margarine softened
• 1 cup very water hot

Equipment

• bowl
• oven
• wire rack
• blender
• muffin liners

Directions

1. Preheat oven to 35
2. Combine first 6 ingredients in a medium bowl; stir well, and set aside. Beat brown sugar and butter in a large bowl at medium speed of a mixer until light and fluffy.
3. Add molasses and egg, beating well.
4. Add flour mixture to butter mixture alternately with very hot water, beginning and ending with flour mixture; beat well after each addition.
5. Place 18 paper muffin cup liners in muffin cups; divide batter evenly among cup liners.
6. Bake at 350 for 20 minutes or until a wooden pick inserted in center of 1 cupcake comes out clean.
7. Let cool in pans 10 minutes on a wire rack; remove cupcakes from pans, and place on wire rack. Poke several holes in the top of each warm cupcake with a wooden pick; brush lemonade concentrate evenly over cupcakes.
8. Let cool completely.
9. Spoon about 1 teaspoon Lemonade Glaze on each cupcake, and spread gently.
10. Let stand until glaze sets.