Last week was a doozy. Everyone in my house was sick at one point, and just when I thought we were all better, they started to get sick again. I feel like I have been cooped up for months, even though it has only been a few days. On Saturday, we had cabin fever in a bad way. Everyone seemed to be better, so we went to get burgers at Shake Shack and then we went to Museum of American History. I have not been there since they renovated Julia’s Kitchen, and it is even better than it was before. Julia’s Kitchen is one of my favorite places on Earth. I could sit in that exhibit all day long, Julia was so organized, everything in her kitchen has a place. We also saw Dorothy’s ruby slippers, and the First Lady’s Inauguration gown. Every time we go, I learn something new. A really fun way to spend an afternoon. Clay’s favorite part? The cab ride back to the car. As soon as we got home, Ava had another fever. Nothing that a cupcake can’t fix, right? Have you seen this magazine in the grocery store? I always buy the special issues of magazines, I have tons of them. But this time, I didn’t have to buy it (even though I would have, the nice people at Martha Stewart Living sent me one), the The Best of Martha Stewart: Cake and Cupcakes is a great reference on how to make beautiful cakes and cupcakes. Lots of step-by-step photos (you know how I love those) and great recipes. I thought that pink cupcakes on the cover were so beautiful, that I needed to try my hand at making them. I could not find organic roses, so I did not make sugared rose petals, but I still think that they are beautiful. I had some gold sprinkles, so I used them as a little embellishment. These cupcakes remind me of Arabian Nights, a little bit exotic from the candied ginger and light floral notes from the rosewater. Exotic and elegant at the same time.
3/4 cup flour
3/4 cup cake flour
1 Tablespoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1 1/4 cups sugar
3/4 cup milk
2 Tablespoons candied ginger, finely chopped
3 cup confectioner’s sugar
1/3 cup milk
2 1/2 teaspoons rosewater
Pink food coloring
Gold sprinkles (optional)
Whisk both flours, ginger, baking powder, baking soda, and salt in a bowl. Set aside.
Cream together butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, about 3 minutes.
Add eggs, one at a time.
Add the flour in 3 batches.
Alternating with milk, beginning and ending with flour.
This is candied (sometimes called crystallized) ginger. Sometimes I find it in the bakery aisle, if not, look in the Asian aisle. Cut into very small pieces, it is strong.
Add the ginger pieces to the batter.
Divide batter evenly into two muffin tins that have been lined with paper liners.
Bake in a preheated 350 degree oven for 18 to 20 minutes. Cool on a wire rack.
To make the glaze, whisk together confectioner’s sugar, milk, rosewater, and food coloring until smooth.
Spoon glaze over cupcakes, you want it to be flush with the top of the liner.
Sprinkle with gold sprinkles. Let set up for 2 hours.
Wednesday 20th of August 2014
May I know how many grams per cup you mean here?
Friday 22nd of August 2014
You can use a converter to find that out. 1 cup = 8 ounces. I don't use grams.
Monday 4th of August 2014
Wow they look deliciously sexy. One question, can I glaze them 7-8 hrs before serving?? Thanks !!
Tuesday 5th of August 2014
Yes, just leave at room temperature.
Sunday 30th of March 2014
I love that edition! I made these in a mini edition last night as a trial for a dessert table I'm styling for a client. They are very delicious but it took a little trial and error to remember not to fill the cups up too much to prevent the doming syndrome!
Wednesday 2nd of April 2014
If they dome, then just cut off the top.
Saturday 8th of March 2014
I made them today. The flavor is very nice, I love ginger and rose water, but never used them together until now. I found the extremely sweet though, and I only added 2 cups of sugar instead of 3 to the glaze.
Monday 10th of March 2014
The glaze is going to be very sweet, since sugar is the main ingredient.
Friday 19th of April 2013
Unfortunately mine came out terribly :( Very eggy tasting and too spongy. Changes I made to the recipe were as follows : added 1 tsp almond extract, instead of 1/2 cup butter I used 1/4 cup butter and 1/4 cup unsweetend applesauce, and I used 3/4 cup of sugar instead of 1 1/4. I frequently do the same substitutions and they have never failed me. Any idea why my cupcakes came out so bad??
Monday 22nd of April 2013
Well, I really can't help you, I know how the recipe that I shared worked, and mine turned out just fine. If I had to take a guess, you altered the butter and sugar ratio which the recipe is built on, and the cake structure would not be the same with the right amount of fat.