I am a serious fan of Ginger Ale. I recently spent a couple days with friends and our kids at a fun cabin in the mountains and I picked up a few bottles of Ginger Ale for the festivities. We didn't end up drinking them all. So I wanted to make something with the leftover bottles. It just so happens that my daughter is super into Cupcake Wars at the moment. So one Sunday afternoon she was binge watching and I suggested that we have our own Cupcake Wars; me against her. You might be thinking that it's not fair to go up against an 11-year-old... but she actually won. She made an amazing coconut cupcake using real coconut water from a freshly opened coconut. My idea... which totally gave her the upper hand but that's what moms do for their kids. :)
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 egg whites
1/4 cup plain greek yogurt or sour cream
3/4 Ginger Ale
1 tablespoon vanilla extract
Cupcake Directions:Preheat the oven to 350 degrees and line a 12-cup muffin tin with paper liners.
In a medium bowl combine the flour, baking powder, baking soda, and salt. Use a whisk to combine them. In a separate medium bowl add the melted butter and the sugar. Stir to combine (will be gritty). Add the egg whites, yogurt, Ginger Ale, and vanilla extract to the sugar mixture and stir to combine. Add the flour mixture all at once and stir until just incorporated. The batter will be thick. Divide the batter evenly among the 12 lined cups. Bake for around 20 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven. Let the cupcakes rest for 5 minutes before removing them from the pan. Allow to cool before frosting. I like to stick them in the fridge... I think it makes for a better texture.
1 cup Greek yogurt
1/2 powdered sugar
1/8 cup butter
1 tsp vanilla
1 tsp ground ginger (or to taste)
Blend ingredients together. Add ginger to taste (I like it a little more gingery). Chill at least 30 minutes. Frost cupcakes. Chill frosted cupcakes.
Maple Candied Nut Garnish Ingredients:
Pure maple syrup (NOT Mrs. Butterworths)
Heat pure maple syrup in a skillet over med-high heat. When it gets bubby let it bubble for a minute stirring constantly. Add nuts (I used a mixture of all different nuts). Let bubble for about a minute or two. Remove from skillet using a rubber spatula into little clumps onto wax paper. Let cool completely.
These are seriously amazing. The Capcakes Wars judges AKA my neighbors, said the garnish was the best part of my cupcake. But alas, I still lost to a tween... soo... ;)
I also filled my cupcakes with the frosting. After they are completely cool (like, really cool) stick a butter knife in the middle of each and make an X. Then fill a ziplock bag with your frosting and cut off a little corner so the frosting comes out nicely. Then just jam it in the little X you already cut and squeeze.... magically filled cupcakes.