Directions:
- Cupcakes: Preheat oven to 350°F 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.
- Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1317.02 Kcal (5514 kJ) | ||
| Calories from fat | 420.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.69g | 72% | |
|---|---|---|---|
| Cholesterol | 136.72mg | 46% | |
| Sodium | 599.09mg | 25% | |
| Potassium | 608.28mg | 13% | |
| Total Carbs | 209.28g | 70% | |
| Sugars | 85.14g | 341% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 18.55g | 37% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 9.8mg | 54% | |
| Calcium | 205.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 371.37 Kcal (1555 kJ) | ||
| Calories from fat | 118.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.17g | 72% | |
|---|---|---|---|
| Cholesterol | 38.55mg | 46% | |
| Sodium | 168.93mg | 25% | |
| Potassium | 171.52mg | 13% | |
| Total Carbs | 59.01g | 70% | |
| Sugars | 24.01g | 341% | |
| Dietary Fiber | 1g | 14% | |
| Protein | 5.23g | 37% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 2.8mg | 54% | |
| Calcium | 58mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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