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      RECIPE TITLE "Peekaboo Cupcakes Recipe"
    Source: Great Gingerbread,
    Courtesy of Cooking.com

    yieldsMakes 12 Cupcakes time---difficultyeasy

    For a backyard picnic or a children's birthday party, these gingerbread cupcakes have all the right ingredients a scrumptious cake, a yummy frosting, and a crisp cookie to nibble.

    Cooking.com Tip: Frost these delicious cupcakes with chocolate or orange-tinted frosting and decorate with jack-o-lantern, ghost and black cat cookies for the perfect party treat.

      RECIPE INGREDIENTS

    For the Cupcakes:
    1 1/4 cups all-purpose flour
    2 teaspoons ground ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 cup unsalted butter, at room temperature
    1/4 cup firmly packed light brown sugar
    3/4 cup light molasses
    1 large egg, lightly beaten
    1 teaspoon baking soda
    1/2 cup boiling water

    For the Sweet Citrus Icing:
    1/4 cup unsalted butter, softened
    1/2 teaspoon vanilla extract
    1 teaspoon grated orange zest
    Pinch of salt
    1 1/2 cups sifted powdered sugar
    2 teaspoons freshly squeezed lemon juice

    For Decoration:
    12 Gingerbread cookies (click for recipe)
    Colored sprinkles and tiny gumdrops for garnish (optional)


    Halloween: The Best of Martha Stewart Living
    Halloween is rivaled only by Christmas when it comes to the holidays that generate the most interest for Martha Stewart Living’s readers. Halloween is a compendium of the best Halloween ideas published in the magazine over the last decade. To help celebrate this ghoulish holiday, the editors of Martha Stewart Living bring us Halloween, a compilation of all the best tricks and treats of the spooky season. Organized in two sections, Halloween makes this holiday so much fun it’s scary. In “Tricking,” pranksters will find all manner of pumpkin carving, eerie lighting, and makeup and decorating ideas. “Treating” provides the recipes for having a Halloween feast or a hanted-house party and ideas for making mischief with kids.

      RECIPE METHOD

    To make the cupcakes, preheat an oven to 350 degrees F. Position a rack in the center of the oven. Grease 12 standard muffin cups or line with paper liners, and set aside.

    In a bowl, sift or stir together the flour, ginger, cinnamon, and cloves. In a large bowl, blend together the butter, brown sugar, and molasses. Stir in the egg. In a small bowl, dissolve the baking soda in the boiling water. The mixture will be foamy. Stir in the dry ingredients alternately with the boiling water, beginning and ending with the dry ingredients, until thoroughly blended.

    Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cool in the pan on a wire rack for 5 minutes. Cool thoroughly before frosting.

    To make the icing, beat the butter, vanilla, orange zest, and salt in a small bowl, using an electric mixer, until light and fluffy. Gradually beat in the powdered sugar and lemon juice until well blended.

    Spread the icing on the cupcakes. Gently insert a gingerbread cookie in the center of each cupcake so that the cookie figure appears to be peeking out of the frosting. When using a large cookie, you'll find it easier to cut the cookie in half or in sections so that it does not need to be as deeply inserted. Decorate the frosting with sprinkles or gumdrops, if desired.

    Recipe reprinted by permission of Chronicle. All rights reserved.

      Nutrition Facts
    Makes 12 Cupcakes
    Facts per Serving
    Calories: 284 Fat: 10g Carbohydrates: 48g
    Cholesterol: 41mg Sodium: 140mg Protein: 2g
    Fiber: 1g % Cal. from Fat: 32% % Cal. from Carbs: 68%

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