Spiked Gingerbread Cakelets

• 4 Tbsp unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup mild molasses
• 1 1/3 cups all-purpose flour
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp ground cloves
• 1/4 tsp kosher salt
• 6 Tbsp hot water
• 2 Tbsp gin
• Powdered sugar for dusting

Preheat oven to 350°F. Prepare Evergreen Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Using a mixer with a paddle attachment, cream butter and sugar. Blend in egg and molasses. In a small bowl, whisk together flour, cinnamon, ginger, cloves and salt. Pour into butter mixture and blend on low speed until combined. Mix in hot water and gin. Fill each design with batter, filling each 3/4 full. Gently tap pan on towel-covered countertop to remove any air bubbles. Bake for 16-18 minutes or until edges are lightly browned and center of cakes firm to touch. Cool cakelets in pan for 5 minutes, then invert onto a cooling rack. When ready to serve, dust with powdered sugar. Makes 6 evergreen cakelets.

Note: For an alcohol-free alternative, use 8 tablespoons hot water and remove gin.