Preheat oven to 375. Line 18 standard cupcake tins with FOIL.liners or grease and flour well. Paper liners stick to the cupcakes and are hard to peel off.
In a medium bowl combine flour, baking soda, ginger, cinnamon, cloves and salt
In a large bowl beat butter,sugar, vanilla and egg until well blended
Add molasses and beat in.
Add flour mixture and beat just until combined.
Add boiling water and mix just until smooth. Mix in raisins
Fill prepared cupcake tins evenly.
Bake 12 to 15 minutes until a toothpick comes out clean. Don't overbake, they may sink a but that is normal.
Cool in pan 5 minutes then cool on wire racks. Serve with whipped cream and sprinkles.and cinnamon cndies. Whipped cream recipe attached below. Also as alternative to whipped cream these can be frosted with vanilla buttercream frosting. Recipe below
https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping
https://cookpad.com/us/recipes/367337-basic-creamy-vanilla-buttercream-frosting
