Ginger Tea Cakes with Lemon Glaze

By á-2304

Ingredients

• 1/2 cup plus 2 Tbsp. flour
• 1/2 tsp. baking powder
• pinch of salt
• 1/2 tsp. ground ginger
• 1/2 cup plus 2 Tbsp. sugar
• 7 Tbsp. butter, at room temp.
• 2 eggs plus 1 egg yolk
• 3 Tbsp. butter milk
• 1 tsp. vanilla
• 1 1/2 cups powdered sugar
• 1 Tbsp. lemon juice
• 3 Tbsp. finely chopped candied ginger

Preparation

Step 1

Preheat oven to 350. Grease mini-muffin pan.

Combine flour, baking powder, salt and ginger. Using a mixer, beat sugar and butter for one minute. Beat in eggs. Stir in dry ingredients. Mix in buttermilk and vanilla.

Add 1 Tbsp. batter to each muffin pan and bake 12 minutes. Remove from pan and cool completely.

Whisk together powdered sugar, lemon juice and 1 tablespoon water. Dip the tops of the cakes into glaze and top with candied ginger.