Ginger Tea Cakes with Lemon Glaze

1/2 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
pinch salt
1/2 teaspoon ground ginger
1/2 cup plus 2 tablespoons sugar
7 tablespoons unsalted butter, at room temperature
2 large eggs plus 1 large egg yolk
3 tablespoons buttermilk
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
1 tablespoon fresh lemon juice
3 tablespoons finely chopped candied ginger

Preheat oven to 350 F. Line a 24-cup mini muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, salt and ginger. Using a hand mixer, beat the sugar and butter at medium speed for about 1 minute. Beat in the whole eggs and the egg yolk at medium speed until well combined. Reduce the mixer speed to low and add the flour mixture, beating until just combined. With the mixer still on low, add the buttermilk and vanilla. Use a rubber spatula to give the batter one final mix, scraping the bottom and sides of the bowl.

Add 1 tablespoon of batter to each cup of the mini muffin pan. Bake until a toothpick inserted in the centers comes out clean, about 12 to 14 minutes. Transfer the muffin tin to a cooling rack and cool cupcakes for 10 minutes before removing them from the tin to cool completely on the rack.

To Make the Glaze: In a small bowl, whisk together the confectioners' sugar, lemon juice and 1 tablespoon of water. Dip the tops of the cupcakes in the glaze and top them with the candied ginger.

Makes 24 mini cupcakes.

- Everyday with Rachael Ray