Position a rack in the center of the oven and heat the oven to 350°F. Line three miniature muffin pans (with 12 cups each) with miniature paper cupcake liners.Sift the cake flour with the ground ginger, nutmeg, salt, baking soda, and baking powder. Whisk to ensure thorough mixing. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter in a medium bowl on medium speed until smooth, about 1 min. Add 3 Tbs. of the sugar, the vanilla, grated ginger and lemon zest; beat on medium speed for 1 min. Add the remaining sugar, about 2 Tbs. at a time, beating for a few seconds after each addition. Scrape the bowl and beat for another 2 min. Scrape the bowl again. Add the egg and beat on medium-high until very smooth, about 1 min.
加入大约三分之一的面粉混合物,然后用橡胶刮刀轻轻搅拌直至合并。加入一半的酸奶油,搅拌直至掺入。重复一半剩余的面粉混合物,其余的酸奶油,然后以最后的面粉混合物结尾。搅拌结晶的生姜。
将面糊均匀地将面糊分开在准备好的松饼杯中,每杯大约四分之三。(使用两茶匙:一茶匙:一个捡起面糊,一个将其推开。)不要使面糊光滑。
将平底锅放在烤箱中,以便它们之间有一点空间,直到纸杯蛋糕变成浅金色,然后将弹簧轻轻压在中间,17至20分钟。让纸杯蛋糕在电线架上的锡罐中冷却5分钟,然后将平底锅倒在架子上以取下纸杯蛋糕。立即将纸杯蛋糕右侧朝上,然后完全冷却。
将一茶匙的糖霜倒入每个纸杯蛋糕的中心,然后用茶匙的后部散开并旋转。如果您愿意,用切成薄片的姜或柠檬皮条装饰。
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