I was thinking about ginger recently. Which like most roads around here leads to thinking about cupcakes. Ginger cupcakes, this time.
Reminiscent of a Speculaas holiday cookie, this cupcake has all the right ginger and spice flavors. It’s loaded with freshly grated ginger, ginger powder and candied ginger.
We keep a big supply of fresh ginger around here because it gets added to a lot of stuff like tea, soup, stir fries, cookies, cupcakes and the occasional Lulu & Phoebe biscuit.
If you are a ginger fan, feel free to add more freshly grated or dried ginger to the recipe. If you like your ginger flavor on the mild side, just dial it back. The recipe has a nice punchy ginger flavor but it isn’t overwhelming and mellows out once baked.
By the time the holidays are over we are pretty tired of all the cookies and treats, including the beloved speculaas. But somewhere in early summer we start to think about all those flavors again. Of course, no one would start holiday baking in June or July. Or maybe they would.
Christmas in July sounds pretty good to me. Starting in June.
|Triple Ginger Cupcakes, Gluten Free||
- 172 grams AP GF Flour (86 grams superfine brown rice flour, plus 43 grams each superfine white rice flour and tapioca flour/starch) (about 1 and ⅓ cups)
- 90 grams light brown sugar (about ½ cup)
- 90 grams granulated sugar (about ½ cup)
- 2 teaspoons powdered ginger
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon cardamom
- ¼ teaspoon lemon peel powder or lemon zest
- ¼ teaspoon mace
- ¼ teaspoon cinnamon
- ¼ teaspoon cloves
- 130 grams unsalted butter, melted & cooled slightly (9 tablespoons)
- 2 extra-large eggs or 3 large eggs
- 114 grams sour cream (about ½ cup)
- 28 grams molasses (about 4 teaspoons)
- 1 tablespoon freshly grated ginger
- 115 grams unsalted butter, room temperature (1 stick)
- 57 grams cream cheese, cold pieces (4 tablespoons)
- 1 tablespoon powdered ginger
- 500 grams powdered sugar, sifted (about 4 cups)
- ½ teaspoon vanilla
- 2-3 tablespoons milk (if needed)
- small piece of candied ginger
- Preheat oven to 350. Place cupcake liners in a tin (about 12-14). Set aside.
- In a large bowl combine the flour, sugars, baking powder, salt, baking soda, cardamom, lemon peel powder, mace, cinnamon, and cloves. Whisk to combine. In a microwave safe glass container melt butter and let cool slightly. Add eggs, sour cream, molasses and fresh ginger. Whisk to combine. Add the wet ingredients to the dry and mix well until everything is incorporated and the batter becomes a little bit shiny and slightly thick. Scoop into the cupcake liners about ⅔ full. Bake 18-20 minutes or until a toothpick comes out with just a few crumbs. Cool and remove cupcakes to a rack to cool completely before frosting.
- In the bowl of a stand mixer using the whip attachment mix the butter and add pieces of cold cream cheese just until incorporated. Add the ginger and mix. Add the powdered sugar and mix on low just until incorporated. Turn mixer to high and whip. Add vanilla and whip again. If the mixture seems too stiff add the milk, one tablespoon at a time. Try to keep it somewhat stiff because the addition of cream cheese already makes it soft. If it gets too soft, refrigerate for about 15 minutes before piping.
- Pipe or slather buttercream on top of each cupcake.
- Place candied ginger on top and refrigerate until buttercream is set. Serve at room temperature for best flavor but store left overs in the refrigerator.