Thursday, December 14, 2006

Ginger Cupcakes With Ginger Cream Cheese Frosting

All I can say about these cupcakes is yum. I made them once, for a Christmas party, and they disappeared rather quickly! This recipe was discovered on 101 Cookbooks.

Cupcake Ingredients

1 1/2 cups flour
1 tablespoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup finely chopped candied ginger
1 1/4 cups sugar
1/2 cup unsalted butter, softened
3 eggs
3/4 cup milk

Cupcake Instructions

In a small bowl, mix together flour, ground ginger, baking powder, and salt. Stir in candied ginger. In a large bowl, beat together butter and sugar until well combined. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture and milk alternately, starting and ending with the flour mixture. Scoop mixture into lined muffin tins. Bake at 350 degrees for 23-28 minutes. Allow to cool in muffin tin for 10 minutes before removing. Allow to cool completely before icing.

Frosting Ingredients

This recipe doubles nicely, if you like lots of frosting!

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 1/4 cup icing sugar, sifted
1/4 cup candied ginger, finely chopped
1 teaspoon ground ginger
Pinch of salt

Frosting Instructions

Beat together cream cheese and butter until creamy. Add icing sugar slowly until desired consistency is reached. Add remaining ingredients and mix well. Spread evenly over cupcakes.

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