Lemon Drop Gingerbread Cupcakes

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup firmly packed brown sugar
• 1/3 cup butter or stick margarine, softened
• 3/4 cup molasses
• 1 large egg, lightly beaten
• 1 cup very hot water
• 3 tablespoons frozen lemonade concentrate, thawed
• Lemonade Glaze

1. Preheat oven to 350u0b0.
2. Combine first 6 ingredients in a medium bowl; stir well, and set aside. Beat brown sugar and butter in a large bowl at medium speed of a mixer until light and fluffy. Add molasses and egg, beating well. Add flour mixture to butter mixture alternately with very hot water, beginning and ending with flour mixture; beat well after each addition.
3. Place 18 paper muffin cup liners in muffin cups; divide batter evenly among cup liners. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center of 1 cupcake comes out clean. Let cool in pans 10 minutes on a wire rack; remove cupcakes from pans, and place on wire rack. Poke several holes in the top of each warm cupcake with a wooden pick; brush lemonade concentrate evenly over cupcakes. Let cool completely.
4. Spoon about 1 teaspoon Lemonade Glaze on each cupcake, and spread gently. Let stand until glaze sets.

flour, baking soda, ground ginger, ground cinnamon, salt, ground cloves, brown sugar, butter, molasses, egg, very hot water, frozen lemonade concentrate

Taken from www.myrecipes.com/recipe/lemon-drop-gingerbread-cupcakes (may not work)