Ginger Lemon Cupcakes Food

GINGER-LEMON CUPCAKES

Steps:

• Cupcakes: Preheat oven to 350°F Line a muffin pan with paper liners. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth.
• Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth.
• Beat egg whites until stiff but not dry using clean beaters, and fold into the batter.
• Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely.
• Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.

GINGER-LEMON COOKIES

Steps:

• Set the oven at 325 degrees.
• Line 2 baking sheets with parchment.
• In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
• When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
• Sift the flour, baking powder, ginger, and salt.
• With the mixer set on its lowest speed, add the dry ingredients to the batter.
• Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
• With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
• Arrange them 2-inches apart on the baking sheets.
• Put the remaining 3 tablespoons of sugar in a bowl.
• Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
• Bake the cookies for 18 minutes or until the edges are golden brown.
• Cool on wire racks.
• Store in an airtight container.