The Gingerbread Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  20 minutes

INGREDIENTS:

1 cup canola or olive oil
1 cup sugar
1 cup molasses
2 eggs, room temperature and beaten

3 cups flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves

1 cup boiling water
1 tablespoon baking soda

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a large mixing bowl, use the whisk attachment, and combine the oil, sugar, and molasses.  Then add the beaten eggs until well combined.

3.  In a medium bowl, whisk together the flour, ginger, cinnamon, salt and cloves.  Gradually add this mixture into the molasses mixture until well combined.

4.  Boil water, then add baking soda to the boiled water, stir until dissolved, and then whisk into the batter.

5.  Fill the cupcake tins 2/3 full, and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.