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Cupcakes: Lemon Ginger Cupcakes




Source of Recipe


Julie


List of Ingredients




2 1/4 cups flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground ginger
1 1/4 cups granulated sugar, divided
1/2 cup butter, softened
1 Tbsp. lemon juice
1 Tbsp. freshly grated lemon rind
2 Tbsp. finely minced candied ginger
4 egg yolks
1 cup lemon flavored yogurt
4 egg whites

Glaze:
1 cup confectioners sugar
3 Tbsp. lemon juice



Recipe



Preheat oven to 350 degrees. Line cupcake tins with paper or foil liners.

In a bowl combine the flour, baking soda, baking powder, salt and ground ginger. In a separate bowl, cream together 3/4 cup of the granulated sugar and the butter. Add the lemon juice and lemon rind. Beat in egg yolks one at a time until incorporated. Add dry ingredients alternatley with yogurt mixing well.

In a separate bowl, beat egg whites until foamy. Gradually, add the remaining 1/2 cup sugar, beating until egg whites are stiff. Stir 1/4 of the egg whites into the creamed batter to lighten. Gently fold in remaining egg whites until no white streaks remain.

Fill each muffin cup 2/3 full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes to a rack.

Make glaze: beat together the confectioners sugar and lemon juice. Spoon glaze over each cupcake while still warm. Cool cupcakes completely before serving.