Citrus Cupcakes with Honey-Ginger Frosting

Feeling adventurous at the grocery store, I decided on a citrus motif for these cupcakes. They are based off "Silver White Cake" from an old Betty Crocker book, which is an easily-adaptable cake recipe, which I used to make the Milk Tea cake and lavender cake. I think they'd be perfect for a Spring tea party!

Citrus Cake
Blend 30 seconds on low speed, scraping down the bowl, then beat on high for 2 minutes.
2.25 C cake flour or 2 C all purpose (but the cake flour has the best texture)
1.25 C sugar
3.5 tea baking powder
1 tea salt
1/2 C shortening
1/4 C orange or citrus juice concentrate 3/4 C milk 1/2 tea vanilla
1 TB orange or tangerine zest
1 tea lemon zest
1 tea grated ginger

Add and beat 2 minutes at high speed:
2 eggs

Pour into a cupcake pan with liners and bake in 350 F degree oven for 20 minutes (cupcakes), or 30-40 minutes for in a big pan.

Honey-Ginger Frosting
I tried so-called honey frosting recipes on the web-- total disaster. I started over with a tried and true basic buttercream.

3 TB butter, softened but not melted
2 TB honey

1 tea grated ginger

sprinkle of lemon zest

Gradually add powdered sugar to reach spreadable consistency, I used 1/4 C- 1/2 C.

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