Spiced cupcakes with candied cranberries

Ingredients:

For cupcakes:

• 1.25 cups premium flour
• 1 tbsp. unsweetened cocoa powder
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 teaspoon salt
• 1/2 cup black molasses
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1/2 tsp vanilla extract
• 1 teaspoon baking soda
• 1/2 cup boiling water
• 1 large egg, lightly beaten

For candied cranberries:

• 24 cranberries (if frozen, defrost and drain)
• 3/4 cup sugar
• 1/2 cup water

For the glaze:

• 3 large eggs at room temperature
• 1.25 cups sugar
• 1/4 cup water
• 2 sprigs of rosemary
• 350 g unsalted butter, room temperature, cut into cubes

Preparation:

1. Preparation of candied cranberries: Place the berries in a medium bowl. Combine 1/2 cup sugar and water. Bring to a simmer in a small saucepan over medium heat; cook, stirring, until the sugar dissolves, about 2 minutes.
   
   Pour the berries over the liquid and let them sit for an hour. Then drain the liquid and sprinkle the cranberries with the remaining 1/4 cup of sugar. Spread the berries and sugar on a baking sheet and let them dry for 2-3 hours, stirring occasionally.
2. Meanwhile, make the cupcakes: Preheat oven to 180°C. Place paper cupcake liners in a 12-cupcake pan. In a medium bowl, combine flour, cocoa powder, allspice, cloves and salt.
   
   In a large bowl, combine the molasses, sugar, vegetable oil, and vanilla extract. Dissolve the baking soda in boiling water in a liquid measuring cup, then whisk in the molasses. Add the flour mixture and egg and mix thoroughly.
   
   Pour the batter into the cupcake liners, filling each two-thirds full. Bake for about 22 minutes, until the tops of the cupcakes spring back when lightly touched. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
3. Prepare the glaze: Beat the egg whites in a stand mixer using the whisk attachment on medium speed until soft peaks form. Place 1/4 cup of sugar in a large bowl and set aside. Combine the remaining cup of sugar with water and rosemary sprigs in a saucepan and place over medium heat, stirring occasionally, until the sugar dissolves.
4. Then increase the heat and bring to a boil. Maintain the simmer for about 5 minutes, until a candy thermometer registers 230°F (113°C), then remove from the heat. Using tongs, quickly remove the rosemary and transfer it to the bowl with the sugar. Roll it in and set aside.
5. Turn on the mixer and slowly pour the hot syrup into the whipped egg whites, focusing on the gap between the whisk and the side of the bowl. Continue whisking until the bowl and its contents have cooled, about 12-15 minutes. Switch to the paddle attachment and beat the butter, in batches, at medium speed. Continue whisking until the icing is smooth and thick.
   
   Place the icing in a piping bag fitted with a large round tip and pipe it onto the cupcakes. Decorate the tops with a few sprigs of sugar-coated rosemary and 2 candied cranberries.