I’m not sure what happened, but I’m on a serious cupcake kick these days! Maybe it all started with those Coconut Lime Cupcakes with Molasses Rum Buttercream Frosting? Or maybe my little sister’s sushi cupcakes were the culprit! Regardless, I keep ending up in the kitchen hoping that I’ve still got enough pan liners, powdered sugar, and flour!
These orange ginger cupcakes were inspired by the beautiful oranges that arrived in our Vegetable Husband baskets last week.
Orange Ginger Cupcakes
Whip up a batch of your favorite vanilla cupcake recipe with the following changes:
- Use half white and half wheat flour instead of all white flour.
- Add 1/4t orange extract, and omit any other extracts the recipe calls for.
- Fold 2t grated ginger and 2t grated orange zest into the batter.
1/4c non-hydrogenated vegetable shortening
1T grated ginger – A food processor works best. The finer the better!
1 3/4c powdered sugar
1-2T almond milk, as needed
Whip the ginger and shortening together until very well combined, then whip in the powdered sugar until the frosting is totally smooth. Add almond milk by the teaspoon, if it needs thinning out.
Frost the cupcakes just before serving. I used a spoon to just put a generous dollop on top of each one this time, since the recipe made so much frosting!