Decadent Chocolate Ginger Cupcakes with Lemon Grass Butter Cream Frosting


Serving Size 12


Chocolate Ginger Cupcakes Ingredients
  • 3/4 cup All purpose flour
  • 1 cup Unsweetened cocoa
  • 1/2 teaspoon Salt
  • 1/2 cup Butter
  • 1 cup Sugar
  • 3 Eggs — room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 cup Sour cream
  • 4 tablespoons SupHerb Farms Fresh Frozen Ginger Purée
Lemong Grass Butter Cream Frosting Ingredients
  • 1 pound Cream cheese — softened
  • 1/2 cup Butter — softened
  • 2 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 2 tablespoons SupHerb Farms Fresh Frozen Lemon Grass Purée



Chocolate Ginger Cupcakes Ingredients
  1. Preheat oven to 350°F.
  2. Sift together flour, cocoa, and salt. Set aside.
  3. Add butter and sugar to a mixing bowl. Use an electric mixer, set on a medium speed, to blend until light and fluffy.
  4. Add eggs, one at a time, and beat after each addition.
  5. Add vanilla extract and blend on low.
  6. Mix in 1/3 of the cocoa mixture alternately with the sour cream, beating after each addition until all is incorporated.
  7. Add SupHerb Farms Fresh Frozen Ginger Purée and beat until smooth.
  8. Place 12 baking cups in a muffin pan. Spoon batter into each cup.
  9. Bake for 25-30 minutes or until a wooden toothpick inserted into the center comes out clean. 1
  10. Transfer to a wire rack and cool completely before frosting.
Lemon Grass Butter Cream Frosting Preparation
  1. Add cream cheese to a medium mixing bowl and beat with an electric mixer until fluffy.
  2. Add butter and beat until mixed well.
  3. Add sugar, vanilla extract and SupHerb Farms Fresh Frozen Lemon Grass and beat until smooth.

Frost cupcakes and serve.

Add unique global flavor across five menu items with one versatile ingredient.