| • | Preheat the oven to 175 degree C and butter a 12-cup muffin tin.
|
| • | Beat butter and white sugar; then add molasses, egg and egg yolk, and stir well. Kept it aside
|
| • | Sieve together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Keep it aside.
|
| • | Dissolve the baking soda in the red-hot milk. Mix flour mixture and butter mixture well, and then add red-hot milk mixture. Pour this batter evenly into the cooked tin.
|
| • | Bake the batter for about 20 minutes or until it turns slimly spongy to the touch. Allow the cakes to cool.
|
| • | To Make Frosting, beat 2 tablespoons of butter and cream cheese together. Add confectioners' sugar and beat until fluffy. Now add citrus limon take aside and beat again.
|
| • | When the cupcakes are cool, icing the tops with the frosting.
|
| • | Gingerbread Cupcakes are ready to serve.
|
