Ingredients
For Sugared Cranberries:
24 Cranberries
3/4 cup sugar
1/2 cup water
For Cupcakes:
1 1/4 cup all purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp allspice
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup molasses
1/2 cup sugar
1/2 cup vegetable oil
1/2 tsp vanilla
1 tsp baking soda
1/2 cup boiling water
1 large egg
Directions:
- Make the sugared cranberries: Put the cranberries in a medium bowl. Bring 1/2 cup sugar and water to a simmer in a small sauce pan over medium-high heat; cook, stirring, until the sugar dissolves, about 2 minutes. Pour over cranberries and set aside for 1 hour. Drain the cranberries, then toss with the remaining 1/4 cup sugar. Spread the cranberries and sugar on a baking sheet and set aside to dry for 2 to 3 hours, rolling occasionally in the sugar.
- Meanwhile, make the cupcakes: Preheat the oven to 350. Line a 12 cup muffin pan with liners. Whisk flour, cocoa, allspice, cloves, and salt in a medium bowl. Whisk the molasses, sugar, oil and vanilla in a large bowl or with the whisk attachment on your mixer. Dissolve the baking soda in the boiling water in a liquid measuring cup and then whisk into the molasses mixture. Whisk in the flour mixture, then the egg until combined.
- Divide batter among the prepared muffin cups, filling each to about 2/3 full. Bake until the tops spring back when gently pressed, about 22 minutes. Let cool 5 minutes in pans and then remove from pan and cool completely on wire rack.
- Frost with favorite icing and decorate with cranberries.