Thursday, September 25, 2008
Ginger Lime Cupcakes
Katie brought these wonderful creations to a bible study at my house and my husband fell in love with them. He was so bummed that he only got one, so I promised to get the recipe and make them. Now mine did not turn our nearly as deliciously fluffy as Katie's but they were still amazing!
1 1/2 c. flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
zest of 1 lime
2/3 c. sugar
1/3 cup canola oil
1/2 c. lowfat buttermilk
3 large egg whites
2 Tbsp grated fresh ginger
1/4 c. fresh lime juice
2 tsp vanilla extract
1/4 tsp almond extract
4 oz. light cream cheese, room temperature
6 Tbsp unsalted butter, room temperature
zest and juice of 1 lime
1 tsp vanilla extract
2 c. powdered sugar
-Preheat oven to 350 degrees and prepare cupcake pan
-In large bowl, combine flour, baking powder, baking soda, salt, lime zest, whisk to combine and set aside.
-In bowl of stand mixer, combine sugar and oil, and beat to combine.
-Egg whites one at a time while beating, then ginger, lime juice and extracts, beating to combine thoroughly.
-With mixer on low, slowly add flour mixture and buttermilk alternatively to combine.
-Spoon into prepared baking cups and bake until toothpick inserted in center of cakes is cleanly removed, about 18-20 minutes.
-Meanwhile, in bowl of stand mixer combine cream cheese, butter, lime juice, and zest, vanilla extract and beat on high until light and fluffy.
-Slowly add in salt and sugar mixing until combined thoroughly.
-Place bowl in fridge until cupcakes are cooled and ready to frost.
-Once cupcakes have cooled completely, remove icing from fridge, frost, and decorate to your liking.