Ginger Cupcakes:
3/4 cup all-purpose flour
3/4 cup all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground fresh ginger minced very finely (almost ground to a paste)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups granulated sugar
3 large eggs
3/4 ginger sugar syrup
2 tablespoons candied ginger, chopped
makes 24
syrup:
Just cut up some ginger and boil it in sugar water until it gets thick I used this in place of milk
Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, fresh ginger, baking powder, baking soda, and salt; set aside.
With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture and syrup. Stir in ginger until distributed.
Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool.
I also took some of the lychees and strained them really well and put them in the middle of the cupcakes just to bump up that awesome lychee flavor!!! Just use that tool I told you about to scoop out a space for the filling.
Frosting:
1 cup of butter, 4 cups of powdered sugar, and lychee syrup from canned lychees until creamy.
Sprinkle with some pretty colored sugar and enjoy!
