Gingerbread Cupcakes

* Line 2 baking sheets with parchment. Line a 12 cup muffin pan with baking cups.
* Start by making your sugared cranberries. Pour water and a 1/2 cup of the sugar into a medium saucepan, stir and bring to a boil. Pour in cranberries and stir for 1 min. Remove cranberries from water with slotted spoon and place on one parchment paper cookie sheet. Let them dry while you make the cupcakes and cookie.
* Make cupcake by combining olive oil, egg, molasses and brown sugar. Whisk together. Combine all dry ingredients together in a bowl and pour into wet. Fold in with a spatula till almost combined. Pour in hot water and mix till smooth. Pour batter into lined cupcake pan and bake for 18-22 mins at 350° F.
* While baking cupcakes follow instructions on the gingerbread cookie package mix. I bake them once the cupcakes are out of the oven. This is a great shortcut.
* Make the frosting it takes 5 mins. By beating butter till smooth, add in remaining ingredients and continue to beat till combined.
* Cover your cranberries in rest of sugar. Frost cupcakes. Add gingerbread cookie, rosemary and sugared cranberries.