I’M Preggers! Cupcakes

1. 1

   For the cupcakes:

2. 2

   In a small measuring cup, combine lemon juice and milk. Place in the refrigerator for one hour.

3. 3

   Then preheat oven to 350 F. In a small bowl, whisk chilled milk and lemon juice mixture with egg whites, set aside.

4. 4

   In medium bowl, combine flour and baking powder and set aside.

5. 5

   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.

6. 6

   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.

7. 7

   For the frosting:

8. 8

   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.

9. 9

   Use the bag to pipe frosting onto each cupcake, then garnish with small slices of candied ginger.

* Per serving · 4 servings · Values may vary.