The Ginger Cake with Ginger Cream Cheese Filling

Yield: 24 cupcakes
Prep Time: 30 minutes
Bake Time: 25 minutes

INGREDIENTS:

1 (8 oz) package of cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon ground ginger
1 cup powdered sugar

3/4 cup butter, softened
1 1/2 cups sugar
2 egg yolks
1 teaspoon vanilla

2 1/2 cups flour
1 tablespoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt

1 cup milk

1. Preheat oven to 350 F.  Line cupcake tins with paper cups.

2.  In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.  Slowly stir in vanilla, ground ginger, and powdered sugar until mixed.  Set aside.

3.  In a large mixing bowl cream the butter until light and fluffy.  Gradually beat in the sugar until fluffy.  Stir in the egg yolks and vanilla until smooth.

4.  In another mixing bowl, blend the flour, ground ginger, baking powder and salt.  Add to the butter mixture (not the ginger cream cheese mixture) alternating with milk, and beat until smooth.

5.  Beat egg whites until stiff, but not dry, and then fold into batter.

6.  Fill cupcake tins 1/2 full with the cake batter, and then add a spoon full of the ginger cream cheese mixture.  Gently swirl the mixture into the batter with a small knife.  Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

7.  Allow the cupcakes to cool completely before frosting.  I recommend the Lemon Coconut frosting topped off with candied ginger.