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1
For the cupcakes:
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In a small measuring cup, combine lemon juice and milk. Place in the refrigerator for one hour.
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Then preheat oven to 350 F. In a small bowl, whisk chilled milk and lemon juice mixture with egg whites, set aside.
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In medium bowl, combine flour and baking powder and set aside.
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In a large mixing bowl, combine sugar and lemon zest. Use your fingers to combine the two, pressing out the moisture from the zest. Add in butter and use a mixer to mix until a coarse sand is formed. Add 1/3 of the flour mixture and continue to mix. Add half of the egg mixture and the vanilla extract and mix well. Add remaining flour and egg mixtures and mix on medium-high speed for several minutes, unti light and fluffy.
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Line a 12-count muffin pan with paper baking cups. Spoon batter into cups until 3/4 full. Bake for 18-20 minutes, until springy to touch and cooked through. Remove from oven and allow to cool entirely before frosting.
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For the frosting:
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Whip the butter on high speed, then add 1 cup powdered sugar and mix until well combined. Add in milk, remaining sugar and ginger. Continue to whip for one minute, until fluffy. Place frosting into a large Ziploc bag or frosting bag. Place in refrigerator for 10 minutes or until slighty firm.
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Use the bag to pipe frosting onto each cupcake, then garnish with small slices of candied ginger.
