Ben's Ginger Cupcakes

Gluten-free · Makes 12–15 pieces

Sponge Cake

• 250 g butter, softened
• 250 g sugar
• 4 eggs (medium)
• 1 lemon
• 1 teaspoon vanilla extract
• 5 tablespoons Ben’s Ginger, Lemon, and Lime (sugar-free)
• 270 g rice flour or light spelt flour (not gluten-free)

Topping

• 125 g butter, softened
• 125 g powdered sugar
• 300 g Philadelphia, chilled
• Food coloring, as desired

Preparation

Sponge Cake

1. Cream the butter and sugar until fluffy.
2. Add 2 eggs and continue stirring.
3. Add half the flour – stir.
4. Add 2 eggs and beat the mixture until light and fluffy; then stir in the remaining flour, vanilla extract, and Ben’s Ginger.
5. Spoon the mixture into paper liners.
6. Bake at 185 °C for about 15–20 minutes.

Topping

1. Cream the softened butter and powdered sugar until fluffy.
2. Add ½ of the Philadelphia mixture and stir just until combined.
3. Add the remaining ½ of the Philadelphia cream cheese and stir briefly once more.
4. Flavor or color as desired – CAUTION: Don't use too much liquid, and spread it over the baked sponge cake.