Bite-size Ginger Cupcakes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 4 ounces cake flour, sifted (1 cup plus 3 tblsps)
• 1 teaspoon ground ginger
• 1/4 teaspoon nutmeg, freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon baking powder
• 6 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1 inch cube fresh ginger, finely grated
• 2 teaspoons lemon zest, lightly packed, finely grated
• 1 large egg, at room temperature
• 1/2 cup sour cream, at room temperature, do not use low-fat
• 1/4 cup crystallized ginger, finely chopped

Recipe

• 1 line 3 miniature muffin pans (12 cups each) with paper cupcake liners.
• 2 heat oven to 350 degrees.
• 3 sift flour, ground ginger, nutmeg, salt, baking soda and baking powder all together in a bowl.
• 4 put the butter in a medium size bowl, beat until smooth.
• 5 add half of the sugar, vanilla, grated ginger and lemon zest, beat until fluffy.
• 6 gradually add remaining sugar and beat until well blended.
• 7 add the egg and beat until batter is very smooth.
• 8 add 1/3 of the flour mixture and stir gently only until incorporated. repeat with half the remaining flour and the rest of the sour cream, ending with the last of the flour.
• 9 stir in the crystallized ginger.
• 10 divide the batter evenly among the prepared muffin pans, fill about 3/4 full.
• 11 arrange pans on rack in centre of the oven.
• 12 bake until pale golden, approximately 15-20 minutes.
• 13 remove from oven, let cool in tins on wire racks for 5 minutes, remove cupcakes and allow to cool completely on racks.
• 14 frost with a heaping teaspoonful of your favourite lemon-cream cheese frosting.
• 15 garnish with chopped crystallized ginger or tiny strips of lemon zest or candied flowers.