This post is dedicated to Aspiring Bakers theme for November. Wanted to take this opportunity to learn something new and hopefully interesting enough to share with others. I settled for this although I knew this would be something I would like but the boys wouldn't fancy :) But we deserve to act selfish at least once in awhile, don't we?
I have never tried baking with ginger although I love ginger cookies. No, not those little men that come marching out around this time of the year but those small round ones with cracks all over them. I love them with my coffee. Ginger makes one warm and fuzzy, which I thought would be good at this time of the year, wintery or rainy.
So, I had a go at this one. Verdict? Nice, I love the spice in them. It was soft and moist too. Although it has 3 forms of ginger in it (ground, fresh and crystallized), I would have preferred it to be more intense, will spike up the amount of ginger powder the next time around. The other thing that I I would change is to cut down on the amount of sugar, it was a tad too sweet for me.
RecipeSeen on Alpine Berry with recipe from Fine Cooking issue #64
(Half the recipe yielded 12 cupcakes)
- 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 (1/2 cup)
- 1 tbsp finely grated lemon zest
- 1-inch cube fresh ginger, finely grated (plus any juice) (Took juice only)
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup crystallized ginger, finely chopped
- Preheat oven to 350F.
- Sift together cake flour, ground ginger, nutmeg, salt, baking soda and baking powder. Set aside.
- Cream 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 cupcake liners 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 (1/2 cup)
- 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.
- Frost cakes as desired.
I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes(November 2011) hosted by Min of Min's Blog.
Update : I was pleasantly surprise to see these feature on Cupcakes Take the Cake :)