Moscow Mule Cupcakes

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 472, total fat 20 G., saturated fats 13 G., proteins 3 G., carbohydrates 70 G., fiber 1 G., cholesterol 83 mg, sodium 169 mg, sugar 56 G.

These cupcakes are infused with the flavor of a classic Moscow Mule, with spicy notes of candied ginger and a refreshing lime syrup. The cakes are topped with a vanilla lime buttercream, to which you can add vodka if desired. Since Moscow Mules are traditionally served in copper mugs, consider using copper-colored paper cupcake liners for an especially striking presentation.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups premium flour
2 teaspoons ground ginger
1 teaspoon baking powder
0.5 tsp salt
110 g unsalted butter at room temperature
1 tbsp. + 2 tbsp. granulated sugar
0.5 cup very finely chopped candied ginger
2 large eggs
2 tsp vanilla extract
0.5 cups whole milk
2 tablespoons freshly squeezed lime juice

Glaze

165 g unsalted butter at room temperature
1 tbsp finely grated lime zest + 1 tbsp freshly squeezed lime juice + lime slices for garnish
1 tsp vanilla extract
3 cups powdered sugar
A pinch of salt
1 tbsp. whole milk
1 tbsp. vodka

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, ground ginger, lime zest, vodka, eggs, milk, candied fruit

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
Cupcakes:

In a medium bowl, whisk together the flour, ground ginger, baking powder, and salt. In a large bowl, beat the butter, 1 cup sugar, and candied ginger with a mixer on medium speed until light and fluffy, 4-5 minutes. Beat in the eggs one at a time, then the vanilla extract. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with two additions of milk, until fully incorporated.

Divide the batter among the prepared cupcake liners, filling them about two-thirds full. Bake until the cupcakes are golden brown and spring back when gently pressed, 20-25 minutes. Let cool in the pan for 5 minutes. Meanwhile, combine the remaining 2 tablespoons of granulated sugar with 2 tablespoons of lime juice in a small bowl and stir to dissolve the sugar. Transfer the cupcakes to a wire rack, brush the tops with the lime-sugar mixture, and let cool completely.
Meanwhile, prepare the glaze.:

In a large bowl, beat the butter and lime zest with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla extract, powdered sugar, and salt and mix on low speed until smooth, then increase the speed to medium-high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice, and vodka (or milk) and continue beating until fully incorporated, about 1 more minute.
Transfer the frosting to a piping bag fitted with a 1 cm round tip and pipe it onto the cupcakes. Garnish each cupcake with a lime wedge.