Moscow Mule Cupcakes

Yield: 12-15 cupcakes


6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream
1/2 tsp vanilla extract
3 egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
1 1/4 tsp ground ginger (1 1/4 tsp)
1/4 tsp salt
6 tbsp (90ml) ginger beer
2 tbsp (30ml) vodka

3/4 cup (168g) butter
3/4 cup (142g) shortening
6 cups (690g) powdered sugar
4 tsp ground ginger
3-4 tbsp (45-60ml) ginger beer
1 tsp lime zest


  1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  3. Add sour cream and vanilla extract and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Visit Moscow Mule Cupcakes @ for directions.

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