Blueberry Ginger Cupcakes
Makes 12 Cupcakes
1 1/2 cups flour
1/2 t baking soda
1/2 t salt
1 1/2 ground ginger
2/3 cups of sugar
1/4 cup butter, softened
1/2 t vanilla
1 egg, at room temp
1/2 cup buttermilk
1 cup blueberries
1. Preheat oven to 400. F.
2. In a medium bowl, combine flour,
baking soda, salt, and ginger. Set
3. In a large bowl or a stand mixer, mix together
sugar and butter until well combined. Mix in
vanilla, then add the egg.
4.Add a third of the dry mixture to the batter
and beat , alternating with half the buttermilk.
Repeat until dry ingredients and buttermilk are
incorporated into batter.
5. Fold in blueberries.
6. Pour batter into lined muffin tins, about 2/3
full. Bake for 15 minutes, or until a toothpick
inserted comes clean. Immediately transfer cupcakes
to a cooling rack.
7. When cool, frost with White Chocolate Frosting
White Chocolate Frosting
1 cup butter, softened
2 cups powdered sugar
1/3 cup white chocolate, melted
1/2 tea. vanilla
2 Tab. Heavy Cream
1/8 tea. Salt
In a medium bowl or a stand mixer, beat butter and powdered sugar until light and fluffy. Continue mixing while pouring in white chocolate.
Add vanilla, cream, and salt, beat until well mixed. Frost your cupcakes...And Enjoy...
Thanks to Mary Jane Farm Magazine...I loved them...with Love Janice