No Fools. At the end of September my hubby and I will officially be parents. Not just dog parents. Real life ones. And MAN are we jazzed!
Have a cupcake with us to celebrate! Or make these for your preggars friends who may not be tolerating any other food groups very well.
Lemon Cupcakes with Candied Ginger Buttercream Frosting
Makes one dozen
2 1/2 tsp lemon juice
3/4 cup milk
1 cup + 2 Tbsp cake flour
1 1/2 tsp baking powder
2 egg whites
3/4 cup white sugar
Zest from one lemon
1/4 cup unsalted butter, softened
1/2 tsp pure vanilla extract
In a small measuring cup, combine lemon juice and milk. Place in refrigerator for one hour.
Preheat oven to 350 degrees. In a small bowl, whisk chilled milk and lemon juice mixture with egg whites, set aside.
In medium bowl, combine flour and baking powder and set aside.
In a large mixing bowl, combine sugar and lemon zest. Use your fingers to combine, pressing the moisture from the zest. Add in butter and use a mixer to mix until a coarse sand is formed. Add 1/3 of the flour mixture and continue to mix. Add half of egg mixture and vanilla extract and mix well. Add remaining flour and egg mixtures and mix on medium-high speed for several minutes, unti light and fluffy.
Line muffin pan with paper baking cups. Spoon batter into cups until 3/4 full. Bake for 18-20 minutes, until springy to touch and cooked through. Remove from oven and allow to cool entirely before frosting.
2 1/2 cups powdered sugar
3 Tbsp milk
1/2 cup unsalted butter
2 1/2 tsp ground ginger
Whip the butter on high speed, then add 1 cup powdered sugar and mix until well combined. Add in milk, remaining sugar, and ginger. Continue to whip for one minute, until fluffy. Place frosting into a large ziploc bag or frosting bag. Place in refrigerator for 10 minutes or until slighty firm.
Frost each cupcake, then garnish with small slices of candied ginger.