Ginger Cupcakes

I needed to make some mini cupcakes for a wedding reception and these turned out really nice.  Very good flavor and with the cream cheese frosting (  vanilla bean cream cheese frosting )  they were a huge hit.  I put a piece of candied ginger in the center and it looked like a little flower.  It was a nice finishing touch with the added benefit of a bit of texture.

I found this recipe on www.marthastewartweddings.com  (her recipe uses a rose glaze to top them)

Cupcake ingredients:

3/4 c all purpose flour
3/4 c cake flour
1 tbsp ground ginger
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c unsalted butter room temp
1 1/4 c granulated sugar
3 large eggs
3/4 c milk
2 tbsp crystallized ginger chopped

Directions:
1.  preheat oven to 350.  Line standard muffin tin with paper liners.  Sift together flours, ground ginger, baking powder, baking soda, and salt.  Set aside.
2.  With a mixer, cream butter and sugar until pale, about 4 minutes.  Beat in eggs one at a time until incorporated.  Beat in flour mixture in three batches, alternating with milk *beginning and ending with flour*.
3.  Stir in crystallized ginger until mixed in.
4.  Divide into cupcake liners filling halfway.  Bake until golden and set, about 20 minutes.  Transfer to rack and cool before frosting.

Vanilla bean cream cheese frosting

**I made them into mini cupcakes, cook for less time depending on oven, 

maybe check them at about 12 to 14 minutes**