Prep 10 mins
Cook 30 mins
From Milk Website.
- 177.44 ml butter, softened
- 354.88 ml granulated sugar
- 2 eggs, separated
- 4.92 ml vanilla
- 591.47 ml cake flour
- 14.79 ml ground ginger
- 9.85 ml baking powder
- 2.46 ml salt
- 236.59 ml milk
- 59.14 ml butter
- 59.14 ml ReaLemon juice or 59.14 ml fresh lemon juice
- 709.77 ml icing sugar
- 14.79 ml chopped candied ginger
- 118.29 ml toasted shredded coconut
- Cupcakes: Preheat oven to 350°F 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.
Wow, really, really nice. The cake is really moist and fluffy. I slightly underbaked them and that was a good decision. I highly recommend these.
Made for Photo Tag 2008 These caupcakes are wonderful...a lovely change from the *norm*.If you love lemon and ginger you will adore them! I think I could have got about 16 cupcakes out of the batter as I filled the pans a bit too fool so we have hats on our cupcakes but they still taste delicious.The lemon icing accents the ginger in the cupcakes beautifully. Thanks Reds!!!
These turned out really well. the citrus level is a bit tart for my taste, but I think that's because I didn't mix the icing correctly. I think it would help if you added in your instructions that the toasted coconut and crystallized ginger should be mixed in with the icing prior to putting on top of the cupcakes. Most of mine fell onto the surface below because the icing had already started to solidify - this probably wouldn't happen if i were Ina Garten or some other domestic god(dess). I really liked your suggestion to whip the egg whites and fold them into the cake batter - it really did make for very light and airy cupcakes. Thanks for the recipe. I shall only use for special occasions, however, because of the intensely high calorific value per cupcake - but they're worth it! On another note, I madethese for a firend who is lactose intolerant and I substituted the milk for a mxture of Soy Creamer and water - and it worked a treat - hope that this is not contrary to your aim, since I see that you are registered as "Milk Website". I love milk, cream and cheese, but gotta look after my lactose-challenged buddies too - for the carbon footprint if for nothing else.