Recipe: Ginger Cupcake Triple Play with White Chocolate Cream Frosting

GINGER CUPCAKE TRIPLE PLAY

1 3/4 cups sifted cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 (1-inch) piece fresh ginger root, finely grated (plus any juice)
Finely grated zest of 1 orange
1 cup packed light brown sugar
1 egg
3/4 cup buttermilk
About 1/4 to 1/3 cup finely chopped crystallized ginger
FOR THE FROSTING:
3 tablespoons whipping cream
1 (3.5-ounce) bar white chocolate, coarsely chopped
2 tablespoons sour cream

Adjust an oven rack to the lower-third position and heat the oven to 350 degrees F. Line 14 muffin cups with paper liners; set aside.

Resift the flour with the baking soda, salt, ground ginger and allspice; set aside.

In a large bowl, beat the butter with an electric mixer on medium speed until smooth, about 1 minute. Add the vanilla, fresh ginger, orange zest and 1/4 cup of the brown sugar. Beat for 1 minute. Beat in the remaining 3/4 cup brown sugar, about 1/4 cup at a time, beating for about 20 seconds after each addition. Scrape the bowl and beaters and beat on medium-high speed for 4 minutes until smooth and fluffy. Add the egg and beat 1 minute.

On a low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour and beating only until smooth after each addition. Stir in the crystallized ginger. Divide the batter evenly among the muffin cups, filling them about 2/3 full. Don't bother to smooth the batter; it will level itself during baking.

Bake for 25 minutes, until the cupcakes are golden brown and spring back when gently pressed in the center. Cool in the pans for 5 minutes, then remove them to the wire racks to cool completely.

MEANWHILE, FOR THE FROSTING:
Heat the cream in a small heavy saucepan over medium heat until it just comes to the boil. Remove from the heat and add the white chocolate. Whisk until the chocolate is melted and the mixture is smooth. Whisk in the sour cream. Set aside, whisking occasionally, until the frosting is completely cool and thickened enough for spreading.

Place a teaspoonful of frosting on top of each cupcake and spread evenly with the back of a spoon. Let stand until set before serving.

Source: Baking in America: Traditional and Contemporary Favorites from the Past 200 Years by Greg Patent