Poke Ball Cupcakes
Author: Emily Paster
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24 cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- 5 ounces (1 stick plus two TB) unsalted butter, softened
- 1½ cups sugar
- 2 extra-large eggs (or 2 large eggs plus one egg yolk) at room temperature
- 2 teaspoons vanilla extract
- 1¼ cup whole milk
- 3 cups powdered sugar
- 1 teaspoon ground ginger
- ¾ cup heavy cream
- Preheat the oven to 350 and line two cupcake pans with paper liners.
- Whisk together the flour, baking powder, baking soda, ginger, cardamom and salt in a small bowl and set aside.
- In the bowl of a standing mixer, cream the butter and sugar until light and fluffy, about three minutes.
- Add the eggs one at a time, scraping the sides down after each addition. Add the vanilla extract and combine.
- Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients and scraping down the sides as necessary.
- Stir just until combined.
- Divide batter evenly among prepared pans, filling each cavity about half to two-thirds full, about two heaping tablespoons per cupcake.
- Bake for 18-22 minutes or until a tester inserted in the middle comes out clean.
- Cool on a wire rack. Cool completely before frosting.
- To make the frosting, sift the powdered sugar and ginger together in a bowl. Whisk in the heavy cream until smooth.
- Spread icing on each cupcake with an offset spatula or pipe it with a piping bag.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/02/23/diy-pokemon-cupcakes/
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