Sunday, October 08, 2006

Triple Ginger Cupcakes

triple ginger cupcake 2


Ginger is a great flavoring to use in baking anytime of the year, but fall and winter seem to be the best time. The spiciness of the ginger provides a little bit of heat that is welcomed during the colder months. This cupcake contains three forms of ginger: ground ginger, fresh ginger and Australian crystallized ginger. I considered adding ginger a fourth way by soaking the baked cupcake with a ginger infused simple syrup, but the cupcakes were moist enough without it.

I love the base recipe for this cupcake. The cake flour and sour cream keep the cake tender. And although butter based cakes don’t take to refrigeration as well as an oil based cake, this cupcake was still moist the next day.

triple ginger cupcake 1

Triple Ginger Cupcakes
(from Fine Cooking issue #64)

4 ounces (1 cup + 3 tbsp) sifted cake flour
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
6 tbsp (3 ounces) unsalted butter, softened at room temp.
2/3 cup granulated sugar
1 tbsp finely grated lemon zest
1-inch cube fresh ginger, finely grated (plus any juice)
1/2 tsp vanilla extract
1 large egg
1/2 cup sour cream
1/4 cup crystallized ginger, finely chopped

Preheat oven to 350F. Line 30 wells of a miniature cupcake pan with paper cupcake liners.

Sift together cake flour, ground ginger, nutmeg, salt, baking soda and baking powder. Set aside dry ingredients.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the lemon zest, grated fresh ginger, and vanilla extract and beat for 1 minute. Scrape down the sides of the bowl. Add the egg and beat until smooth, about 1 minute.

Using a rubber spatula, fold in one-third of the flour mixture. Fold in half of the sour cream. Repeat ending with the last third of the flour mixture. Fold in the chopped crystallized ginger.

Fill the prepared wells of the mini muffin pan approximately three-quarters full. Bake until light golden brown and cupcake springs back when lightly pressed, about 16-20 minutes. Cool in pan for 5 minutes, then transfer to cooling rack. Allow cupcakes to cool completely before frosting.

Lemon Cream Cheese Frosting

6 ounces Philly cream cheese, softened at room temp.
2 tbsp unsalted butter, softened at room temp.
2 tbsp finely grated lemon zest
1 tbsp freshly squeezed lemon juice
1 1/2 cups confectioners’ sugar

With a mixer or by hand, beat cream cheese and butter until smooth. Mix in the lemon zest and lemon juice. Gradually mix in the confectioners’ sugar. Continue to beat until frosting is smooth and fluffy.

triple ginger cupcake 3

20 comments:

Angel Feathers Tickle Me said...

I think I will have a snack

Love to all......

Ellie said...

Absolutely divine! They look and sound sensational, I can imagine the ginger would provide a beautiful warmth in the mouth :D

Ivonne said...

Mary!

These are just perfect. And especially for this time of year when it seems we all crave some ginger and spice!

Anonymous said...

I looove ginger and I especially love cupcakes. The perfect combination.

You have been on a bit of a cupcake/muffin stint lately, I like it!

Brilynn said...

Ginger is a great addition to anything and the fact that you've added three types? Amazing!

Rachel said...

Oh, my! I love these!

Monisha said...

Hi Mary -
The ginger cupcakes look delicious, the cream cheese frosting looks so fluffy and light..yum!

Becca said...

I love anything ginger ... so thank you for a new recipe.

julia said...

well, I absolutely triple love these cupcakes!! ;)
good thinking and you're totally right about the warmth ginger gives - I think ginger is just the perfect spice for cold and dark winter days - when we are of course cosy inside!

Dianka3103 said...

I love ginger and that lemon frosting looks DIVINE!

noƩmie said...

These cupcakes look delicious! And the frosting...oh my god, i just want to have a bite right now. It is just weird that we don't find cupcakes easily in France...a business idea to think about...

Jann said...

What a wonderful combination .....I love ginger! Happy Cooking

Anonymous said...

Fantastic! I love how these sound!

Anonymous said...

The pics look great, the cupcakes look great, the stuff on top tasted great! But sorry, taste of ginger was too controversial for us. :(
But the last stuff that you brouhgt-we loved a lot!

Bron said...

Stunning!
I heart ginger, these look adorable!

jessica said...

These look amazing. How many regular-sized cupcakes will this recipe make? And how long would I bake that size for? Thanks!

Mary said...

Jessica - My best estimate is that you can make 12-15 regular sized cupcakes depending on how full you fill the wells. And I would bake them at 350F for 22-25 minutes.

Alexis said...

I know I'm a little late, but I came across your blog randomly and decided to give these a try.. my coworkers were pretty delighted this morning when I handed them these cute little cupcakes! They are really refreshing actually. Thanks!

LydWhitt said...

I used Marscarpone in the frosting intead of cream cheese, and it worked really nicely! Also: The frosting goes very well with your vanilla cupcakes.

Sally said...

ooooh, can't wait to try....i'm wondering how pears would be in here...i'll try them both ways.....
drooling!!!