So, here's to you...Fred & Ginger Cupcakes
These are a buttery candied ginger cupcake with lime icing. It's the perfect pair! But do you know what really holds this relationship together?Noooo, it's not trust...
It's Cream Cheese! Yum.
Let's get dancing! I mean started...
Fred & Ginger Cupcakes
Cupcake Ingredients:
1 C. (2 sticks) butter, softened
2 C. white sugar
4 large eggs
3 C. flour
1 C. whole milk
1 tsp. vanilla bean paste (or vanilla extract)
2 tsp. baking powder
2 oz. candied ginger
zest from 2 limes
Icing Ingredients:
Juice from 3 limes
zest from 1 lime
8 oz. (1 pkg) Philadelphia Cream Cheese
1/2 C. (1 stick) butter
5 C. Powdered Sugar
Directions:
Preaheat oven to 350 degrees. Finely chop the candied ginger.
In large mixing bowl, cream butter and sugar. Add eggs and vanilla, mixing well. Add baking powder. Add one cup flour and mix. Add 1/3 cup milk and mix. Repeat with additional 2 cups flour and 2/3 c. milk, alternating between them and beating after each addition. Add lime zest and ginger. Stir to combine.
Spoon into cupcake wrappers or greased muffin pan and bake at 350 degrees F for 20-24 minutes. Remove from oven and cool completely.
For icing, cream butter and cream cheese together in medium mixing bowl. Add lime juice and zest. Add powdered sugar, one cup at a time, and beat until light and fluffy.
When cupcakes are cooled, spoon icing into large ziplog bag and snip off one end (or you can use a pastry bag with no tip on it). Pipe icing onto cupcake in a circular motion. Add a slice of candied lime (Martha's recipe).
The finishing touch is a candied hibiscus flower. I found these at Trader Joes last week (in the dried fruit/nut section) for $1.99 per large bag. I was so excited! They add just the right touch of elegance to this graceful pairing and I think Ginger would have liked them. Enjoy!
Notes: the fluted cupcake wrappers are from Fancy Flours.
