Gingerbread cupcakes

Rye flour gingerbread recipe. The composition of these muffins includes spices and spices, which gives ginger muffins an unusual taste and aroma.

Ingredients

• Rye flour - 1/3 cup
• Baking powder - 1/4 tsp.
• Soda - 1/8 tsp
• Salt - 1/8 tsp
• Butter - 2 tbsp. l.
• Ground ginger - 1/4 tsp
• Ground cinnamon - 1/4 tsp
• Ground cloves - 1/8 tsp
• Ground black pepper - pinch
• Egg at room temperature - 1 pc.
• Sugar - 3 tbsp. l.
• For glaze:
• Powdered sugar - 1/2 cup
• Water - 1 1/2 tsp.
• Bourbon - 1 tsp
• Fresh ginger (chopped) - 1/2 tsp
• Black molasses - 2 tbsp. l.
• Water - 1 tbsp. l.

Directions

1. Preheat the oven to 375 degrees. Grease two cake molds (200 g) with butter and sprinkle with flour.
2. Mix flour, baking powder, soda and salt. Melt butter in a small saucepan over low heat, bring to a boil. Add ground ginger, cinnamon, cloves and black ground to the oil. Cook for about 30 seconds. Remove from fire, let cool.
3. Lightly beat eggs, sugar and fresh ginger. Add molasses and water to melted butter. Stir until smooth. Gradually add flour mixture. Mix until smooth. Divide the dough into 2 parts, put in prepared molds. Remove dough drops from the sides of the molds. Lightly hit the filled molds on the surface of the table so that the dough is compacted. Bake gingerbread muffins in the oven for 20-25 minutes. Remove the finished products from the oven, cool on a wire rack for 10 minutes, then remove the gingerbread muffins from the molds and cool for 30 minutes.
4. For the glaze, mix the icing sugar, water and bourbon until smooth. Drizzle icing over gingerbread muffins; let sit at room temperature for 15 minutes.