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Ginger-Lemon Cupcakes
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Malzemeler
- A cup with a capacity of 190 ml containing butter, softened
- A bowl with a capacity of 3/8 liter containing granulated sugar
- 2 eggs, separated
- 1 teaspoon vanilla
- A bowl with a capacity of 3/5 liter containing cake flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- A bowl with a capacity of 1/4 liter containing milk
- A cup with a capacity of 60 ml containing butter
- 60 liter ReaLemon juice or 60 liter fresh lemon juice
- A bowl with a capacity of 3/4 liter containing icing sugar
- 1 tablespoon chopped candied ginger
- A cup with a capacity of 130 ml containing toasted shredded coconut
Hazırlık
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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.
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Blend flour with ginger, baking powder and salt.Add to butter mixture in three additions, alternating with milk, and beat until smooth.
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Beat egg whites until stiff but not dry using clean beaters, and fold into the batter.
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Divide batter among prepared baking cups.Bake for A bowl with a capacity of 6.25 liter containing to A bowl with a capacity of 7.5 liter containing minutes or until spring back when touched lightly.Cool completely.
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Frosting: Beat butter with lemon juice.Gradually add icing sugar until smooth.Ice cupcakes and sprinkle with ginger and coconut.
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