Ginger Tea Cakes with Lemon Glaze

By Klainanutshell

Ingredients

• 1/2 cup plus 2 tbsp flour
• 1/2 tsp baking powder
• 1 pinch salt
• 1/2 tsp ground ginger
• 1/2 cup plus 2 tbsp granulated sugar
• 7 tbsp unsalted butter at room temp
• 2 large eggs plus 1 large egg yolk
• 3 tbsp buttermilk
• 1 tsp pure vanilla extract
• 1 1/2 cups confectioners' sugar
• 1 tbsp fresh lemon juice
• 3 tsbp finely chopped candied ginger

Details

Servings 2

Preparation

Step 1

1) Preheat over to 350. Grease 24 cup mini-muffin pan. In a bowl, combine flow, bp, salt, and ground ginger. Using mixer, beat granulated sugar and butter at medium speed for 1 minute. Beat in whole eggs and egg yolk at medium speed. Stir in dry ingredients on low speed. Mix in buttermilk and vanilla
2) Add 1 tbsp batter to each cup and bake approx 12-14 minutes. Let cool for 10 minutes, remove from pan, then cool completely
3) In small bowl, whisk together the confectioners' sugar, lemon juice, and 1 tbsp water. Dip tops of cakes in glaze, top with candied ginger