Heat the oven to 375°F.
Place 24 paper baking cups in a muffin pan. Beat the egg with the candied ginger and lime zest. Beat in the sugar, oil, buttermilk and 2 tablespoons of lime juice. Mix in the flour with the baking powder and baking soda in a bowl. Beat the egg mixture into the flour until all thebingredents are moist.
Spoon the dough into the paper cups. Bake on the middle shelf for 35 minutes until golden brown. Test with a wooden toothpick, if it comes out clean, the cakes are done. Cool on a wire rack.
To serve, whip the cream until stiff. Fold in the confectioners sugar. Spoon the cream into a piping bag and top the cupcakes with cream. Decorate with violet flowers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (48g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 15 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 12.6mg||4 %|
|Sodium 1847.9mg||64 %|
|Potassium 40.7mg||1 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 80
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