Moscow Mule Cupcakes

Ingredients:

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

Preparation:

1. Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
2. 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.
3. 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.
4. 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.
5. Transfer the frosting to a pastry bag fitted with a 1 cm round tip and pipe it onto the cupcakes. Garnish each cupcake with a lime wedge.