Thursday, January 27, 2011

Sipping on Gin and Juice

Ginger and lime go together just about as well as Ginger Rogers and Fred Astaire. They are perfectly paired to make your taste buds dance. So I figured, they'd probably make a tasty cupcake. However, when I scoured the internet for a good recipe they seemed to be no where to be found.

Therefore, this recipe is an attempt to make the internet a tastier place! These cupcakes came out totally delicious. Soft and buttery, with the perfect amount of ginger spice and lime tang. Enjoy!

Ginger-Lime Cup Cupcakes
Makes 24 cupcakes
  • 4 limes (using whole, zest, and juice)
  • 1/2 cup sugar
  • 3 cups all-purpose flour
  • 3 tablespoons ground ginger
  • 1 tablespoon baking powder
  • 3/4 tsp salt
  • 2 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 6 eggs
  • 1 1/2 cup milk
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 (16-oz.) package powdered sugar
  • 1 to 2 tablespoons milk
  • Candied ginger, minced

Since the garnish takes a little time, start by candying your limes first. Fill a medium sized mixing bowl half way with cold water. Add 5-6 ice cubes and set aside. Cut one lime in half lengthwise. Slice each into 12 paper-thin slices, discarding ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lime slices. Stir lime slices around until softened, about 1 minute. Remove from heat with a slotted spoon and immediately plunge slices into ice-water bath. After 1 minute, remove lime slices from cold water by draining through a slotted spoon. In a medium skillet, bring sugar and 1/2 cup water to a boil, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lime slices, arranging them in one layer.

Simmer until rinds are translucent, about 1 hour.

While your limes are simmering, preheat your oven to 350 degrees. Prepare a muffin pan with paper liners. In a small bowl, mix together flour, ginger, baking powder and salt. In a large bowl, using an electric mixer, beat together sugar and butter until well combined.

Add eggs, one at a time, beating well after each addition.

Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

Scoop batter into prepared pan. Bake in preheated oven for 20 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes.

Remove from pan and let cool completely on rack. Check on your limes, to see how they are doing and then move on to your frosting. Start by zesting your three remaining limes.

Beat butter, lime zest, and vanilla extract together on medium speed with an electric mixer until creamy. 

Gradually add powdered sugar alternately with lime juice and milk, one tablespoon at a time reserving one tablespoon of your milk to see if you need it. Beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoon additional milk for desired consistency.

Set frosting aside until cupcakes are cooled. Check on those limes again, they should be about done. When they are, transfer to a baking sheet lined with parchment. Let stand until cool (pop in the freezer if you want to chill them quick).

When cupcakes and lime slices are cool, frost away. Garnish with lime slice and chopped candied ginger.


  1. You know I love my gin... these are so cute and would go great with a G&T. And you to hang out with!

  2. wow! yes i agree with emily... sounds like they'd taste great with a gin and tonic... i totally need to make these!

  3. So creative! I can't wait to get some time to start trying your recipes! My 2011 resolution is to learn how to cook. I'm going to try to teach myself using your and Emily's blogs! Hope all is well in DC!

  4. Thanks ladies! Dawn, I hope that you are doing well in Jordan. Cooking is easy, you'll get the hang of it fast. Especially with Emily's blog. She's so talented!!

  5. These sound AMAZING. Mine will never turn out as pretty as yours though.