Ginger Tea Cakes with Lemon Glaze

By Hapemom

These teeny lemon ginger cakes are served at Three Tarts Bakery and Boutique in New York City - feather-light and go down in one guilt-free gulp.

Ingredients

• Ingredients:
• 1/2 cup plus 2 tablespoons flour
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1/2 teaspoon ground ginger
• 1/2 cup plus 2 teaspoons granulated sugar
• 7 tablespoons unsalted butter, at room temperature
• 2 large eggs plus 1 large egg yolk
• 3 tablespoons buttermilk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups confectioners' sugar
• 1 tablespoon fresh lemon juice
• 3 tablespoons finely chopped candied ginger (can use crystallized ginger)

Details

Servings 2
Preparation time 20mins
Cooking time 35mins
Adapted from rachaelraymag.com

Preparation

Step 1

1.Preheat the oven to 350°. Grease a 24-cup mini-muffin pan. In a bowl, combine the flour, baking powder, salt and ground ginger. Using a standing mixer, beat the granulated sugar and butter at medium speed for 1 minute. Beat in the whole eggs and egg yolk at medium speed. Stir in the dry ingredients on low speed.

2.Add 1 tablespoon batter to each muffin-pan cup and bake until a toothpick inserted in the centers comes out clean, 12 to 14 minutes. Let cool for 10 minutes; remove from the pan, then let cool completely.

3.In a small bowl, whisk together the confectioners' sugar, lemon juice and 1 tablespoon water. Dip the tops of the cakes in the glaze.
Top with the candied ginger.