GINGER LEMON CUPCAKES RECIPES

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GINGER-LEMON CUPCAKES RECIPE - FOOD.COM



Ginger-Lemon Cupcakes Recipe - Food.com image

Make and share this Ginger-Lemon Cupcakes recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

3/4 cup butter, softened
1 1/2 cups granulated sugar
2 eggs, separated
1 teaspoon vanilla
2 1/2 cups cake flour
1 tablespoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter
1/4 cup ReaLemon juice or 1/4 cup fresh lemon juice
3 cups icing sugar
1 tablespoon chopped candied ginger
1/2 cup toasted shredded coconut

Steps:

  • 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.

Nutrition Facts : Calories 501.1, FatContent 18.6, SaturatedFatContent 11.7, CholesterolContent 78.8, SodiumContent 300.3, CarbohydrateContent 80.9, FiberContent 0.7, SugarContent 56.4, ProteinContent 4.4

DOUBLE GINGER CUPCAKES WITH LEMON GLAZE RECIPE | MYRECIPES



Double Ginger Cupcakes with Lemon Glaze Recipe | MyRecipes image

Dried and fresh ginger heighten the flavor of these cupcakes. They rise best when baked in foil liners. Start with three teaspoons lemon juice when making the glaze, and add the extra teaspoon if you want a thinner consistency.

Provided by Wendy Kalen

Yield 1 dozen (serving size: 1 cupcake)

Number Of Ingredients 17

Cupcakes:
4?½ ounces all-purpose flour (about 1 cup)
1 teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
? teaspoon ground allspice
½ cup low-fat buttermilk
¼ cup molasses
½ cup packed light brown sugar
3 tablespoons butter, softened
1?½ teaspoons grated peeled fresh ginger
1 large egg, lightly beaten
Glaze:
? cup powdered sugar, sifted
3 to 4 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 350°.
  • To prepare cupcakes, line 12 muffin cups with foil liners.
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through allspice), stirring mixture with a whisk.
  • Combine buttermilk and molasses, stirring with a whisk.
  • Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add fresh ginger and egg; beat well. Beating at low speed, add flour mixture to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Beat just until blended. Divide batter evenly among muffin cups.
  • Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan.
  • To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle over warm cupcakes.

Nutrition Facts : Calories 155 calories, CarbohydrateContent 29.6 g, CholesterolContent 26 mg, FatContent 3.5 g, FiberContent 0.4 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 145 mg

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