Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Moscow Mule Cupcakes
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- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 45 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 472
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 1 g
- Sugar
- 56 g
- Protein
- 3 g
- Cholesterol
- 83 mg
- Sodium
- 169 mg
These cupcakes hit on all the classic notes of a Moscow Mule. It starts with a buttery vanilla cake that's loaded with dried and crystallized ginger and is finished with a simple lime syrup. The cupcakes are also topped with a vanilla and lime buttercream, which you can optionally spike with vodka. For the full Moscow Mule effect, use copper-colored liners.
- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 45 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 472
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 1 g
- Sugar
- 56 g
- Protein
- 3 g
- Cholesterol
- 83 mg
- Sodium
- 169 mg
Ingredients
For the Cupcakes:
For the Frosting:
Directions
- Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, ground ginger, baking powder and salt in a medium bowl. In a large bowl, beat the butter, 1 cup granulated sugar and the crystallized ginger with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk in two additions, until combined.
- Divide the batter evenly among the muffin cups, filling them about two-thirds of the way. Bake until the cupcakes are golden brown and the centers spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan. Meanwhile, combine the remaining 2 tablespoons granulated sugar and the 2 tablespoons lime juice in a small bowl and stir to dissolve the sugar. Remove the cupcakes to a rack, brush the tops with the lime-sugar mixture and let cool completely.
- Meanwhile, make the frosting: Beat the butter and lime zest in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla, confectioners' sugar and salt and beat on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice and vodka (or more milk) and continue beating until well incorporated, about 1 more minute. Transfer to a piping bag fitted with a 1/2-inch round tip and pipe on the cupcakes. Garnish each with a lime slice.
