Thursday, February 24, 2011
Peach Cupcakes with Ginger Cream Cheese Frosting
Subtly Peach Cupcakes
1 18.25 oz. box white cake mix
3 egg whites
1/3 cup vegetable oil
1 1/4 cup peach nectar
In the bowl of an electric mixer beat all of the ingredients together for 2-3 minutes. Line a standard 12 cup muffin tin with baking cups. Fill each cup 1/2 way full. Bake according to box instructions, usually about 16-21 minutes. Once cupcakes are done, carefully remove them from pan and cool on rack.
Ginger Cream Cheese Frosting
4 oz. (1 stick) unsalted Butter, room temperature
16 oz. cream cheese, room temperature
5 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
crystallized ginger for decoration
Please note if you do not pile your cupcakes up high with lots frosting you can half this recipe.
In the bowl of an electric mixer cream together the butter and the cream cheese. Add the powdered sugar, ground ginger and vanilla. Beat until creamy, about 3-4 minutes.
Frost cupcakes and sprinkle with crystallized ginger.
Makes 24 cupcakes