Bite-Size Ginger Cupcakes

Submitted by Elly in Canada

"Ginger - fresh, ground and crystallized all in one little cupcake; the flavour is intense, use a lemon cream cheese frosting to balance the ginger. From - Fine Cooking"

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 36 mini cupcakes
• Serves: 36

ingredients

• 4 ounces cake flour, sifted (1 cup plus 3 tblsps)
• 1 teaspoon ground ginger
• 1⁄4 teaspoon nutmeg, freshly grated
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon baking powder
• 6 tablespoons unsalted butter, at room temperature
• 2⁄3 cup white sugar
• 1⁄2 teaspoon pure vanilla extract
• 1 inch cube fresh ginger, finely grated
• 2 teaspoons lemon zest, lightly packed, finely grated
• 1 large egg, at room temperature
• 1⁄2 cup sour cream, at room temperature, do not use low-fat
• 1⁄4 cup crystallized ginger, finely chopped

directions

1. Line 3 miniature muffin pans (12 cups each) with paper cupcake liners.
2. Heat oven to 350 degrees.
3. Sift flour, ground ginger, nutmeg, salt, baking soda and baking powder all together in a bowl.
4. Put the butter in a medium size bowl, beat until smooth.
5. Add half of the sugar, vanilla, grated ginger and lemon zest, beat until fluffy.
6. Gradually add remaining sugar and beat until well blended.
7. Add the egg and beat until batter is very smooth.
8. Add 1/3 of the flour mixture and stir gently only until incorporated. Repeat with half the remaining flour and the rest of the sour cream, ending with the last of the flour.
9. Stir in the crystallized ginger.
10. Divide the batter evenly among the prepared muffin pans, fill about 3/4 full.
11. Arrange pans on rack in centre of the oven.
12. Bake until pale golden, approximately 15-20 minutes.
13. Remove from oven, let cool in tins on wire racks for 5 minutes, remove cupcakes and allow to cool completely on racks.
14. Frost with a heaping teaspoonful of your favourite Lemon-Cream Cheese Frosting.
15. Garnish with chopped crystallized ginger or tiny strips of lemon zest or candied flowers.