I’m Preggers! Cupcakes

For the cupcakes:
In a small measuring cup, combine lemon juice and milk. Place in the refrigerator for one hour.

Then preheat oven to 350 F. In a small bowl, whisk chilled milk and lemon juice mixture with egg whites, set aside.

In medium bowl, combine flour and baking powder and set aside.

In a large mixing bowl, combine sugar and lemon zest. Use your fingers to combine the two, pressing out the moisture from the zest. Add in butter and use a mixer to mix until a coarse sand is formed. Add 1/3 of the flour mixture and continue to mix. Add half of the egg mixture and the vanilla extract and mix well. Add remaining flour and egg mixtures and mix on medium-high speed for several minutes, unti light and fluffy.

Line a 12-count muffin pan with paper baking cups. Spoon batter into cups until 3/4 full. Bake for 18-20 minutes, until springy to touch and cooked through. Remove from oven and allow to cool entirely before frosting.

For the frosting:
Whip the butter on high speed, then add 1 cup powdered sugar and mix until well combined. Add in milk, remaining sugar and ginger. Continue to whip for one minute, until fluffy. Place frosting into a large Ziploc bag or frosting bag. Place in refrigerator for 10 minutes or until slighty firm.

Use the bag to pipe frosting onto each cupcake, then garnish with small slices of candied ginger.