Iron cupcake challenge is back on and I think it's about time that I win one of these suckers! Since the pictures are very important in this competition and I have terrible pictures, this time I decided to make the cupcakes as beautiful as possible, so that would make up for my crappy pictures!
The ingredient for this month was Soda Pop so I chose Gingerale and decided to make Lemon Ginger Cupcakes with Lemon Buttercream. The flowers are all made from MMF (marshmallow fondant) that I made using guess what... yes, Gingerale! You can also use Sprite or even 7up instead, any light colored soda will do. I chose Gingerale to complement the ginger cupcakes.
So first we need to make our candied ginger for that extra oomph in the cupcake. Candied ginger is really not hard to make at all.
Slice fresh ginger about 1/8 inch thick, toss into crock pot and pour Sprite over it until just covered. Add 1 cup of sugar and 1 cup of water. Cook on medium heat for about 8 hours. Pull the slices out and let them dry on a wire rack. Once cooled toss in granulated sugar.
Lemon Ginger Cupcakes:
2 sticks butter
4 ounces cream cheese
1/2 cup gingerale
1 1/2 cups sugar
2 tablespoons fresh lemon juice
1 1/2 tablespoons grated lemon zest
1 teaspoon vanilla extract
2 1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 cup finely chopped crystallized ginger
Beat butter until light and fluffy. Add the cream cheese and beat well. Add the eggs one at a time mixing well after each addition. Add and beat until just incorporated the lemon juice, zest, vanilla and gingerale. Sift the dry ingredients and then add the to the mixture, mix on low speed until smooth. Stir in the ginger by hand. Pour into cupcake tins 3/4 full and bake for approximately 18-20 minutes until golden. Yields 24-26 cupcakes. 350 degree oven.
Buttercream: I think everyone has a favorite buttercream recipe, so I suggest use your favorite!
In a saucepan bring to boil:
1/2 cup strained fresh lemon juice
1/2 cup sugar
3 ounces (3/4 stick butter)
1 tablespoon grated lemon zest
In the bowl of an electric mixer at medium speed, beat well:
Whisk the hot juice mixture into the eggs. Return mixture to saucepan and cook over medium-low heat, whisking constantly, until it coats the back of a spoon. Pour the curd though a strainer into bowl. Place plastic wrap directly on the surface of the curd and refrigerate until cold. To make the lemon buttercream, add 1/4 cup of lemon curd for every 2 cups of buttercream.
Marshmallow Fondant made with Gingerale!
Remember the great prizes for the winner... hopefully me!!
*A creation by FRUITFLYPIE
* as well as a pair of cupcake earrings from LOTS OF SPRINKLES
* PLUS, the fabulous CAKESPY , who is now going to be doing a piece for the winner each month until further notice - sweet!
A sweet surprise from SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY
And of course don’t forget the corporate prize providers:
HEAD CHEFS by FIESTA PRODUCTS
HELLO CUPCAKE by Karen Tack and Alan Richardson
JESSIE STEELE APRONS
TASTE OF HOME books
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.
Remember to vote for me at No One Puts Cupcake in a Corner!!
VOTING STARTS APRIL 29TH!