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1
Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
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2
In the bowl of a stand mixer with the paddle attachment, mix the oil and sugar on high speed until creamy and fully incorporated.
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3
Mix in the crystallized ginger until fully incorporated.
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4
Add the egg whites and mix well.
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5
Sift together the flour, baking powder, ground ginger, and salt in a large bowl.
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6
On medium speed, add the flour mixture alternately with the milk and vanilla mixture until combined.
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7
Do not over-mix.
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8
Fill the cupcake liners three-quarters of the way and bake for 15 minutes.
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9
To assemble: Using a pastry bag fitted with a small round tip, pipe the top of the cupcakes in a dot pattern with Lime Buttercream, creating 6 dots to cover the tops of the cakes.
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10
Snip a small cluster from the stem of each branch of the micro herbs.
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11
Place the bunches in the center of the icing.
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12
Zest fresh lime zest over the cakes to finish off the garnish.
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13
Place the lime juice and cornstarch in a small pan on the stove.
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14
Cook over medium heat, whisking, until the mixture thickens.
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15
Transfer the lime curd to a silicone mat and refrigerate until cool, about 5 minutes.
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16
In the bowl of a stand mixer with the paddle attachment, cream the butter and salt.
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17
Add the cooled lime curd.
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18
Add the confectioners' sugar and beat until light and fluffy.
