Food Network Magazine (USA)

He’s on Fire

ACTIVE: 45 min l TOTAL: 1 hr 10 min (plus cooling) l MAKES: 12

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• Make campfireth­emed cakes inspired by the Kids Baking Championsh­ip winner.

FOR THE CUPCAKES

1½ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking powder

½ teaspoon salt

1 stick unsalted butter, at room temperatur­e 1 cup plus 2 tablespoon­s granulated sugar ½ cup very finely chopped crystalliz­ed ginger 2 large eggs

2 teaspoons pure vanilla extract

½ cup whole milk

2 tablespoon­s fresh lime juice

FOR THE FROSTING

1½ sticks (12 tablespoon­s) unsalted butter, at room temperatur­e 1 tablespoon finely grated lime zest, plus 1 tablespoon fresh

lime juice, plus small slices for garnish

1 teaspoon pure vanilla extract

3 cups confection­ers’ sugar

Pinch of salt

1 tablespoon whole milk

1 tablespoon vodka (or more milk)

1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, ground ginger, baking powder and salt in a medium bowl. In a large bowl, beat the butter, 1 cup granulated sugar and the crystalliz­ed ginger with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternatin­g with the milk in two additions, until combined.

2. Divide the batter evenly among the muffin cups, filling them about two-thirds of the way. Bake until the cupcakes are golden brown and the centers spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan. Meanwhile, combine the remaining 2 tablespoon­s granulated sugar and the 2 tablespoon­s lime juice in a small bowl and stir to dissolve the sugar. Remove the cupcakes to a rack, brush the tops with the lime-sugar mixture and let cool completely.

3. Meanwhile, make the frosting: Beat the butter and lime zest in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla, confection­ers’ sugar and salt and beat on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice and vodka (or more milk) and continue beating until well incorporat­ed, about 1 more minute. Transfer to a piping bag fitted with a ½-inch round tip and pipe on the cupcakes. Garnish each with a lime slice.

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