Monday, June 4, 2012

Its all Ginger baby.

…And when ginger is paired with Lemon it is dyno – mite.

I was feeling like some cuppie cakes… and decided to add some lemonade concentrate to a white cake recipe. I also decided to top them with some delicious Ginger Italian Meringue Buttercream.

Results? ??….Summer - tastic.


Lemonade Cupcakes

recipe adapted from Beyond Buttercream's White Cake recipe.



5 oz egg whites

8.75 oz cake flour

11.5 oz sugar

3 1/2 tsp. baking powder

1/2 tsp plus 1/8 tsp baking soda

1 tsp salt

1/2 cup buttermilk

3.5 oz unsalted butter

8 oz lemon yogurt

1/2 cup lemonade concentrate (frozen but brought to room temperature)

2 tsp lemon extract



Pre-heat oven to 350 degrees.

Add a little splash of buttermilk with your eggs and whisk lightly. Set aside.

Measure all dry ingredients into a mixing bowl and combine with a wire whisk.

Add buttermilk, lemon yogurt and butter and lemonade concentrate.

Beat with paddle attachment on mixer for 80 seconds. Scrape sides of mixing bowl.

Now add egg in two batches. Mix for 30 seconds in between each addition. Scrape sides of your mixing bowl.

Add extracts then mix another 1o seconds.

Bake for 17 to 20 minutes. Do NOT overbake!



I had the most perfect non-domed, non flat cupcakes. I avoid cupcakes most times because I am type A …and a huge dome annoys me.. and the opposite annoys me just as much.  But these cupcakes came out of the oven all of equal height and perfect.

Perfect enough for icing with Ginger Buttercream.

I used my normal recipe that I can’t stop using ever…. Thanks to my cakiest mentor Christine of Not a Crumb!Exquisite Cakes. She has me hooked on this buttercream. I can’t imagine using another. You can find the recipe on my Blood Orange Marmalade Cake post.

Italian Meringue Buttercream is simply divine. Follow recipe as written and when finished add about 2 teaspoons of ground ginger or more. Depends on your taste just don’t over due it because the flavor intensifies as the buttercream sits.


I must note this.. the light taste of the lemonade in the cupcakes paired well with the ginger in the buttercream. They tasted better the next day as they seemed to blend as one. One flavor didn’t over power the other.. they were perfect.