Ginger Cupcake Triple Play Recipe - Cooking Index
Ginger Cupcake Triple Play Recipe - Cooking Index
| Cupcakes | ||
| 1 3/4 cups | 109g / 3.8oz | Sifted cake flour |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 teaspoon | 5ml | Ground ginger |
| 1/2 teaspoon | 2.5ml | Allspice |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - room temperature |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 | Finely-grated fresh ginger root - (1") - plus any juice | |
| Finely grated zest of 1 orange | ||
| 1 cup | 160g / 5.6oz | Light brown sugar - (packed) |
| 1 | Egg | |
| 3/4 cup | 177ml | Buttermilk |
| 1/4 cup | 36g / 1.3oz | Finely-chopped crystallized ginger - - (to 1/3) |
| Frosting | ||
| 3 tablespoons | 45ml | Whipping cream |
| 1 | White chocolate bar - (3.5 oz) - coarsely chopped | |
| 2 tablespoons | 30ml | Sour cream |
Adjust an oven rack to the lower-third position and heat the oven to 350 degrees. Line 14 muffin cups with paper liners; set aside.
Resift the flour with the baking soda, salt, ground ginger and allspice; set aside.
In a large bowl, beat the butter with an electric mixer on medium speed until smooth, about 1 minute. Add the vanilla, fresh ginger, orange zest and one-fourth cup of the brown sugar. Beat for 1 minute. Beat in the remaining three-fourth cup brown sugar about one-fourth cup at a time, beating for about 20 seconds after each addition. Scrape the bowl and beaters and beat on medium-high speed for 4 minutes until smooth and fluffy. Add the egg and beat 1 minute.
On a low speed, add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour and beating only until smooth after each addition. Stir in the crystallized ginger. Divide the batter evenly among the muffin cups, filling them about two-thirds full. Don't bother to smooth the batter; it will level itself during baking.
Bake until the cupcakes are golden brown and spring back when gently pressed in the center, about 25 minutes. Cool in the pans for 5 minutes, then remove them to wire racks. Cool completely before frosting. (Note: These can also be baked in mini-muffin pans. Bake for 15 minutes; use a butter knife to spread the frosting on top.)
For the Frosting: While the cupcakes are cooling, heat the cream in a small heavy saucepan over medium heat until it just comes to a boil. Remove from the heat and add the white chocolate. Whisk until the chocolate is melted and the mixture is smooth. Whisk in the sour cream. Set aside, whisking occasionally, until the frosting is completely cool and thickened enough for spreading. Place a teaspoonful of frosting on top of each cupcake and spread evenly with the back of a spoon. Let stand until set before serving.
This recipe yields 14 servings.
Each muffin: 247 calories; 122 mg. sodium; 36 mg. cholesterol; 10 grams fat; 7 grams saturated fat; 37 grams carbohydrates; 3 grams protein; 0.42 gram fiber.
Source:
The Los Angeles Times, 11-27-2002
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