Crystallized Ginger Olive Oil Cupcakes With Lime Buttercream Opal Basil Mint And Lime Zest Recipes

GINGERBREAD CUPCAKES

Gingerbread Cupcakes image

The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 21

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup water
1/2 cup molasses
1-1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
MAPLE FROSTING:
1/3 cup butter, softened
1 ounce cream cheese, softened
1/4 cup packed brown sugar
Dash salt
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

CRYSTALLIZED GINGER

Crystallized Ginger image

Crystallized ginger is a safe and effective treatment for morning and motion sickness; keep slices in a small jar in your handbag or desk to chew on when feeling queasy. Also try: Morenatural health remedies from James Wong's "Grow Your Own Drugs"

Provided by Martha Stewart

Yield Makes about 8 ounces

Number Of Ingredients 2

Ingredients

1 1/2 cups peeled and thinly sliced fresh ginger
Superfine sugar

Steps:

Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.

BASIL AND MINT OIL

Basil and Mint Oil image

Provided by Food Network

Categories side-dish

Time 30m

Yield 1/2 cup flavored oil

Number Of Ingredients 5

Ingredients

1 cup mint leaves, packed
1 cup basil leaves, packed
1 tablespoon kosher salt or sea salt
1/2 cup extra virgin olive oil
Pinch sugar

Steps:

In a pot bring 3 quarts salted water to a rolling boil. Place herb leaves in a strainer and lay in water for about 20 to 30 seconds. Remove from water and lay in large bowl of ice water to stop cooking and retain brilliant color. Remove any stray leaves from boiling water with a slotted spoon and add to leaves in ice water.
Drain herbs and place on paper towels. Wring gently to dry. Place in blender. Add salt, oil and sugar and puree until mixture is very smooth.
Pour oil though a sieve and press on solids. Discard remaining solids.
Chill oil to store up to three days. Allow to come to room temperature before serving.

KEY LIME GINGER MINI CUPCAKES

Key Lime Ginger Mini Cupcakes image

A lightly gingery cake that leaves a lingering taste of spice and lime in your mouth for minutes after it's gone. Golden color and light texture, nothing like gingerbread. The contrast of ginger and lime seems made for each other. This recipe had origins in a Bon Appetite recipe using lemon, but I've made changes over time that has allowed evolution into it's own unique cake. Enjoy!

Provided by Kbakerbio

Categories Dessert

Time 47m

Yield 72 mini cupcakes

Number Of Ingredients 22

Ingredients

3 cups cake flour
2 tablespoons ginger
1 teaspoon cinnamon
1 dash ground cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
3/4 cup butter
4 large eggs
5 tablespoons lime juice or 5 tablespoons key lime juice
1 teaspoon lime peel
1 teaspoon vanilla extract
1 1/4 cups buttermilk (or 1 1/4 cups milk plus 1 tsp lime juice)
8 ounces cream cheese, room temperature
3/4 cup unsalted butter, room temperature
2 tablespoons lime juice or 2 tablespoons key lime juice
2 teaspoons lime peel
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
2 drops green food coloring
crystallized ginger

Steps:

Preheat oven to 350 degrees and spray a 24 cup minimuffin pan with spray or butter lightly. Open the bag of crystallized ginger and pop a few in your mouth for "cooking inspiration".
Combine the first seven ingredients in a large bowl. Next cream the butter and sugar, next adding eggs one at a time. Eat some more crystallized ginger (mmnnnn). Add the lime juice, peel and vanilla extract and blend. The mix will appear curdled. Better eat just a few more pieces of the ginger to fuel your energy stores for the last steps. Then add the dry ingredients and the buttermilk in alternating batches, starting with the flour mix.
Spoon batter to the top of the cups of the pan and bake 16-18 minutes, or until a toothpick comes out clean. Restrain yourself from "taste testing" half the batch (try to limit to just 4 or 5:), and place them to cool on a rack.
In the meantime, cream the cream cheese, butter, lime juice and peel, and vanilla until smooth and whisk in the powdered sugar, beating until the frosting is smooth. Lick the whisk clean and use a clean spatula to spread frosting across the tops of the remaining cooled cupcakes. Take the time to dip a clean finger in the frosting every once in awhile, just to make sure it hasn't changed for some unlikely reason. When done frosting, sprinkle what's left of the crystallized ginger on what's left of the cupcakes that actually have frosting and hide until time to serve.
Makes 72, unless recipe is followed exactly including tasting notes.

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