The Eleventh Week: Ginger Cupcakes with Ginger Cream Cheese Icing


The most challenging thing about this recipe was chopping up the crystallized ginger. That took me a half an hour! But, it was well worth the effort in the end...When you first taste them, it's a really creamy flavor and then the ginger hits you. And, the ginger taste lingers for a while. Truly amazing!

Recipe Downloads: PDF | WORD | TEXT

6 comments:

  1. What these creations inspired:

    A Cupcake Haiku
    What edible bliss
    Is this ginger creation
    How it warms the soul

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  2. Does sound amazing! Thanks for sharing the recipes. I love this idea for a blog...I've added 52 Cupcakes to my blogroll

    http://cakefun.blogspot.com

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  3. These cupcakes were one of the most imaginative yet. Even though the cream cheese frosting was rich, the spicy bite of the ginger balanced the sweetness out and left a wonderful aftertaste. Yum! Yum!

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  4. natalie amos4:15 AM

    very yummy, best cupcakes i've made. How do you ice your cupcakes so well what is the trick?

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  5. Herbert Browne1:45 AM

    Chopping all that ginger IS a task. Why not invest in a Vita Mix? Then, not only can you pulverize ginger, you can make your own FLOUR! It's amazing how tasty cakes are (breads too) when prepared with fresh flour. ^..^

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  6. mmm, I want these!! For my birthday, we went to the Fluff bakery in NYC and enjoyed an Orange cupcake and a red velvet cupcake. Red velvet is awesome. I want some cupcakes. mmm.

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