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