Ginger-Lemon Cupcakes

• Cupcakes
• butter, softened↗3⁄4 cup
• granulated sugar↗1 1⁄2 cups
• eggs, separated↗2 2
• vanilla↗1 teaspoon
• cake flour↗2 1⁄2 cups
• ground ginger↗1 tablespoon
• baking powder↗2 teaspoons
• salt↗1⁄2 teaspoon
• milk↗1 cup
• Frosting↗
• butter↗1⁄4 cup
• ReaLemon juice or 1/4 cup fresh lemon juice↗1⁄4 cup
• icing sugar↗3 cups
• chopped candied ginger1 tablespoon
• cup toasted shredded coconut↗1⁄2

Step-by-step instructions

1. 1

   Cupcakes: Preheat oven to 350°F Line a muffin pan with paper liners. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth.

2. 2

   Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth.

3. 3

   Beat egg whites until stiff but not dry using clean beaters, and fold into the batter.

4. 4

   Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely.

5. 5

   Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.