GINGER-LEMON CUPCAKES

Ginger-Lemon Cupcakes image

Provided by Redsie

Categories Dessert

Time 40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

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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, Fat 18.6, SaturatedFat 11.7, Cholesterol 78.8, Sodium 300.3, Carbohydrate 80.9, Fiber 0.7, Sugar 56.4, Protein 4.4