Ingredients
Cupcakes
3/4 cup butter, softened
1 1/2 cups granulated sugar
2 eggs, separated
1 teaspoon vanilla
2 1/2 cups cake flour
1 tablespoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (Almond)
Frosting
1/4 cup butter
1/4 cup ReaLemon juice or 1/4 cup fresh lemon juice
3 cups icing sugar
1 tablespoon chopped candied ginger
1/2 cup toasted shredded coconut
Preparation
Cupcakes: Preheat oven to 350°F Line a muffin pan with paper liners. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth.
2 Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth.
3 Beat egg whites until stiff but not dry using clean beaters, and fold into the batter.
4 Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely.
5 Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.
