Mini Ginger Cupcakes with Rum Buttercream

Preheat oven to 350°F (177°C). Line a mini muffin tin with paper liners.

In a medium bowl whisk together the cake/pastry flour, all-purpose flour, ground ginger, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside until needed.

In the bowl of a stand mixer with the paddle attachment, cream butter until smooth. Add in the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar, cream mixture until pale in colour and fluffy; about 3 minutes.

Add eggs, one at a time, fully incorporating each egg before adding the next ingredient.

Sprinkle in the fresh ginger and the vanilla extract. Mix until well combined.

On low speed, transfer 1/3 of the dry ingredients into the batter, mix until just combined. Pour in 1/3 of the buttermilk, mix until combined. Repeat process with the remaining flour and buttermilk; do not overmix.

Fill liners about 3/4 full with the ginger batter.

Place into the preheated oven and bake for 10 to 12 minutes, or until a skewer inserted in the centre of each cupcake comes out clean.

Make buttercream as directed, but add 1/4 teaspoon (2 g) of salt when creaming the butter. Also, omit the heavy cream from the original recipe and replace with the spiced rum. 

Beat in the ground ginger.

Transfer the rum buttercream into a piping bag fitted with a star piping tip and pipe frosting onto the cooled cupcakes.

Alternatively, spread frosting onto the completely cooled cupcakes with a spoon or an offset spatula.

Sprinkle with ground cinnamon, if desired.

Cupcakes are best eaten the day they are made but can be stored in an airtight container in the refrigerator for up to 3 days. Bring cupcakes to room temperature before serving.