Raspberry Ginger Cupcakes
These cupcakes came from the need to use the rest of the raspberry curd I had in the refrigerator. I settled on Raspberry Ginger after some research into flavor combinations because I’ve already posted recipes for Raspberry Lemon and Raspberry Almond cupcakes. I wanted to do something different, a flavor combination that you may not have thought of before.
The base for these cupcakes is a fantastic ginger flavored cake. It is light and fluffy and the perfect complement to the raspberry curd filling and a raspberry ginger cream cheese icing. The icing is chock full of real raspberries. Because of this it has a beautiful pink color to it. I used frozen raspberries with the juice because that’s what I had on hand. If you have fresh raspberries use those. You will get a fresher flavor.
If you don’t have raspberry curd on hand (or if you don’t have the time to make it) and you still want to make these filled cupcakes simply use seedless jam as a substitute. You will achieve the same flavor your filling just won’t be quite as smooth.
Raspberry Ginger Cupcakes:For the Cupcakes:1 ¼ Cup Sugar½ Cup Butter3 Eggs1 ½ Tablespoon Ground Ginger1/3 Cup Crystalized Ginger (finely chopped)1 Teaspoon Baking Powder¼ Teaspoon Salt1 ½ Cup Flour¾ Cup MilkFor Filling:Raspberry Curd or Seedless Raspberry JamFor the Icing:4 Tablespoons Butter6oz Cream Cheese¼ Cup Fresh Raspberries or Frozen Raspberries with Juice2 Teaspoons Ground Ginger4 Cups Powdered SugarFor Garnish:12 Fresh Raspberries36 Small Pieces Crystalized GingerTo make the cupcakes:Preheat the oven to 350 and prepare a 12 cavity muffin tin with paper liners.
In the bowl of a stand mixer combine the sugar and butter until light and fluffy. Add the eggs one at a time and beat on high until well combined.Add the ground ginger, crystalized ginger, baking powder and salt to the batter. Beat to combine.With the mixer on low slowly add the flour ½ cup at a time. Beat until combined.Add the milk slowly and mix until smooth.Using a ¼ cup measuring cup, spoon the batter into the prepared cupcake pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.Cool completely before filling or icing the cupcakes.
To fill the cupcakes follow this tutorial.To make the Icing:
In the bowl of a stand mixer combine the butter and cream cheese on high until fluffy.Add the raspberries and ginger and beat on high until the raspberries have been incorporated into the icing. There should only be small chunks of raspberries in the frosting and the icing will have turned pink.Slowly add the powdered sugar and beat on high until smooth.
Using a piping bag fitted with an icing tip ice the cupcakes.Garnish with a fresh raspberry and three chunks of crystallized ginger.
[amd-yrecipe-recipe:50]
Source: Cake adapted from 101 Cookbooks