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Ginger Cupcakes w/ Ginger Frosting




Source of Recipe


"125 Best Cupcake Recipes" by Julie Hasson


Recipe Introduction


Mr. Kim adores these things. I must confess they are a bit too 'gingery' for me. You must be a big ginger fan to like these, but if you are - go for it. These are moist and rich and the frosting is sweet and creamy. Chopping the ginger takes a while, but is worth it - you get a real ginger punch if you chop it very, very fine.


List of Ingredients




CUPCAKES:
1-1/2 cups all-purpose flour
1 tbsp ground ginger
1 tst baking power
1/4 tsp salt
3/4 cup finely chopped candied ginger
1-1/4 cups granulated sugar
1/2 cup unsalted butter at room temperature
3 eggs
3/4 cup milk

FROSTING:
4 oz cream cheese at room temperature
1/2 cup unsalted butter at room temperature
2-1/4 cups confectioner's sugar, sifted
1/4 cup finely chopped crystallized ginger
1 tsp ground ginger
Pinch of salt


Recipe



Preheat oven to 350 degrees. Line muffin pans with paper liners and spray with cooking spray.

CUPCAKES:
In a small bowl, mix together flour, ginger, baking powder and salt. Stir in candied ginger.

In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and milk, starting and ending with the flour mixture. Beat until smooth.

Scoop batter into prepared pan. Bake in preheated oven for 23-28 minutes or until golden brown and top of cupcakes spring back when lightly touched. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

FROSTING:
In a bowl, using an electric mixer on medium-high speed. beat together cream cheese and butter until creamy. With mixer on low speed, beat in confectioner's sugar, 1/2 cup at a time so that the sugar doesn't fly all over the place. Increase speed to medium-high, beating until light and flully. Add crystallized ginger, ground ginger and salt, beating until well mixed.

Spread frosting over cupcakes and refrigerate until ready to serve or for up to 8 hours. [I piped the frosting on and added a sliver of candied ginger.]


Makes 12 - 18 cupcakes.

NOTE: Overfill the medium scoop or try using the ice cream scoop - full.