Ginger-Lemon Cupcakes

Name: Ginger-Lemon Cupcakes
Yield: 12 cupcakes
Ingredients: Cupcakes; 3/4 cup (180 mL) butter softened; 1 1/2 cups (375 mL) sugar; 2 eggs separated; 1 tsp (5 mL) vanilla extract; 2 1/2 cups (625 mL) cake flour; 1 tbsp (15 mL) ground ginger; 2 tsp (10 mL) baking powder; 1/2 tsp (2 mL) salt; 1 cup (250 mL) Milk; Frosting; 1/4 cup (60 mL) butter; 1/4 cup (60 mL) Realemon lemon juice or fresh lemon juice; 3 cups (750 mL) icing sugar; 1 tbsp (15 mL) chopped candied ginger; 1/2 cup (125 mL) toasted; shredded or shaved coconut

This is the Ginger-Lemon Cupcakes recipe.

Prep: 15 min
Cooking: 25 min - 30 min

Yields 12 cupcakes

Ingredients

Cupcakes
3/4 cup (180 mL) butter softened
1 1/2 cups (375 mL) sugar
2 eggs separated
1 tsp (5 mL) vanilla extract
2 1/2 cups (625 mL) cake flour
1 tbsp (15 mL) ground ginger
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) Milk
Frosting
1/4 cup (60 mL) butter
1/4 cup (60 mL) Realemon lemon juice or fresh lemon juice
3 cups (750 mL) icing sugar
1 tbsp (15 mL) chopped candied ginger
1/2 cup (125 mL) toasted, shredded or shaved coconut

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Preparation

Cupcakes:

Preheat oven to 350 °F (180 °C). Line a muffin pan with paper liners.

Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth. Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth. Beat egg whites until stiff but not dry using clean beaters, and fold into the batter. Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely.