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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
3/4 cup butter, softened |
1 1/2 cups granulated sugar |
2 eggs, separated |
1 teaspoon vanilla |
2 1/2 cups cake flour |
1 tablespoon ground ginger |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
1/4 cup butter |
1/4 cup realemon juice or 1/4 cup fresh lemon juice |
3 cups icing sugar |
1 tablespoon chopped candied ginger |
1/2 cup toasted shredded coconut |
Directions:
1. 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.
2. Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth.
3. Beat egg whites until stiff but not dry using clean beaters, and fold into the batter.
4. Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely.
5. Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.
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