I saw Tamara Jane of Tempt Cupcakes on Good Morning make some ginger cupcakes with lemon icing a month or so ago and have been meaning to trial them, I did a quick scan of the ingredients list and thought I had everything I needed but I didn’t so I ended up adapting the recipe (quite a bit) and am incredibly pleased with the results. Shane has become a cupcake connoisseur in recent years and ranked these up there with the red velvet cupcakes. I think they have the perfect amount of spice and the lemon frosting sets them off perfectly. Enjoy!
2 cups flour
¼ teaspoon baking soda
½ teaspoon salt
2 ½ tablespoons ground ginger
½ teaspoon nutmeg
½ teaspoon cinnamon
150g butter, softened
1 ¾ cups sugar
1 teaspoon vanilla essence
125 grams sour cream
Preheat oven to 170˚C. Line two 12-hole muffin trays with cupcake papers.
Sift together flour, baking soda, salt, ground ginger, nutmeg and cinnamon.
In a separate bowl, cream the butter for 1-2 minutes. Add the sugar slowly while continuing to mix, beating for 2 minutes after each addition. Beat until the mixture is light and fluffy.
Add eggs one at a time, beating well after each addition and the mixture is light and fluffy. Add half the sifted dry ingredients and half of the sour cream. Repeat with the remaining ingredients.
Divide the mixture evenly between the cupcake papers and bake for 15-20 minutes or until the cakes springs back when touched in the centre.
Cool cupcakes in the muffin trays for 5 minutes before removing the cupcakes to a wire rack to cool completely. Ice with lemon frosting.
200 grams butter
4-5 cups icing sugar (depending on how stiff you want your frosting)
Grated rind and juice of 1 lemon
Cream the butter and icing sugar together. Add the rind and juice and continue to beat until light and fluffy. If you have added to much icing sugar and it has become too stiff add a tablespoon of milk.