Lemon Ginger Cupcakes are a refreshing duo of citrus and fresh ginger baked into flavour-packed cupcakes and topped with silky lemon curd Italian meringue buttercream.
Preheat oven to 350º F. Place baking cups on a baking sheet. If you are using paper cups like I did, no need to spray of grease.
Add the lemon juice to the milk and set aside.
Cream butter and sugar using the paddle attachment of stand mixer.
Gradually beat in sugar until light and fluffy.
Lightly whisk the eggs with the vanilla beans, lemon zest and ginger and add to the creamed butter. Mix on low until fully combined.
Blend flour, salt and balking powder and add to the butter mixture in three additions, alternating with the milk mixture. Beat until smooth.
Divide batter evenly among the cups - I weigh mine to be certain.
Bake for 20-25 minutes. Test with a cake tester to toothpick to be sure.
Cool completely before decorating.
To make the buttercream:
In a medium saucepan, add the water and the first measure of sugar and cook without stirring until the mixture reaches (116ºC/240ºF), or what is labelled as 'soft ball' on your thermometer.
While the sugar is cooking, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and set aside.
Once the sugar syrup reaches 110C/230F, start whipping the eggs on medium speed. When the egg whites begin to appear foam, sprinkle in the second measure of sugar while whipping.
The egg whites should be at soft peaks by the time the sugar reaches 116C/240F/soft ball.
With the egg whites whipping on medium speed, rest the lip of the pot on the lip of the mixing bowl and pour the syrup into the whipping egg whites in a slow, steady stream down the side of of the bowl.
Continue to whip until the mixture has cooled to room temperature and the meringue is full and billowy.
On medium speed, add the butter in small chunks and the vanilla beans, continuing to whip until the smooth and light.
To make roses:
Separate and colour/flavour a small amount of buttercream, as desired.
Spread a thin layer of buttercream over the cupcakes.
Spread a layer of the plain buttercream on a sheet of plastic wrap, or directly in the piping bag. Add the second colour down the centre and pipe a few test roses before piping directly onto the cupcakes.
Colour a small amount of buttercream green and pipe some leaves using the leaf piping tip.
Enjoy!
Notes
SWEET TIPS: I have found that chilling the buttercream in the fridge for just a few minutes, yields a better structured flower. Always start with clean, grease-free bowls and utensils when making meringue. It's the only way to get those billowy clouds of egg whites.