Ginger Spice Cupcakes

Ginger and spice and everything nice. These ginger spice cupcakes have candied ginger baked into them, which comes out soft and delicious, and just a little spicy.  

Items Needed:
Spice cake mix
Ginger Cream Cheese Frosting
Candied Ginger (crystallized ginger)
Ground clove
Ground ginger
Ground nutmeg

Directions:

1. Add 1 tsp. ground clove and 1 Tbsp. ground ginger to dry cake mix. Then mix according to directions on box. 
2. Add ½ cup of finely chopped candied ginger to cake batter, then bake according to directions.
3. When cupcakes are cool, frost with Ginger Cream Cheese frosting, then sprinkle with more finely chopped candied ginger. 
4. Sprinkle a ring of ground nutmeg around the outer edge of each cupcake.
5. Serve and watch the smiles appear.

Tips:

• To make full cupcakes, instead of flat ones, either use a Duncan Hines cake mix or fill the cups more full and make 18-22 cupcakes instead of 24.
• To chop the candied ginger for the cupcakes, mix ginger with 2 Tbsp. of dry cake mix in food processor and pulse until finely chopped. Don't chop it too long or the ginger will become one big blob. 
• To chop more candied ginger for the topping, combine 1 cup ginger with up to ¼ cup powdered sugar and ¼ tsp. nutmeg. If you have fresh ginger that is light in color the nutmeg will help give it a little color. If you have older ginger that has darkened a little you may not need the extra nutmeg here.
• The spice of the ginger is subtle for the cupcake and frosting. Most of the kick comes from the ginger sprinkled on top. If you want to make the cupcakes and frosting with stronger flavor, double the amount of ginger added.

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