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Gingerbread Cupcakes and Cinnamon Brown Sugar Buttercream
Ingredients
  • subheading: GINGERBREAD CUPCAKE:
  • ½ cup canola oil
  • ½ cup sugar
  • ½ cup molasses
  • 1 egg, room temp and beaten
  • 1-½ cup flour
  • ½ tablespoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • ½ cup boiling water
  • ½ tablespoon baking soda
  • 1 recipe cinnamon brown sugar butter cream
  • subheading: CINNAMON BROWN SUGAR BUTTERCREAM:
  • ½ cup butter (softened)
  • ¼ cup vegetable shortening
  • ⅓ cup dark brown sugar, packed
  • 1 pinch of salt
  • ⅛ tsp vanilla extract
  • ½ teaspoon cinnamon
  • 3 cups powdered sugar
  • ¼ cup heavy whipping cream
Note: Ingredients may have been altered from the original.
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