Ginger-Lemon Cupcakes

By AzWench

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

Details

Servings 1
Adapted from dairygoodness.ca

Preparation

Step 1

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.

Frosting:
Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.
Tips

Tip:
Sprinkle coconut over each cupcake immediately after icing so that the coconut will cling well.