Town Square

Sibby’s Cupcakery's Ginger Darling Cupcakes

Original post made by Richard Hine, editor of The Almanac, on Aug 13, 2007

In the Aug. 15 issue of the Almanac, Katie Blankenberg, 14, of Portola Valley writes about the popularity of cupcakes, and her favorites cupcakes, made by Sibby Thomsen of Sibby's Cupcakery in San Mateo. Ms. Thomsen agreed to share one of her recipes. See below.
Yields approx. 24-28 regular cupcakes or 48 mini cupcakes
-- Preheat oven 350 degrees F (for regular size) or 325 degress F (for mini size)
-- Line muffin cups with paper liners.
-- In large bowl, sift together, and set aside: 2-3/4 cups sifted all-purpose flour; 2-1/4 tsp. baking powder; 3/4 tsp. salt; 2 tsp. ground ginger; 1/4 tsp. ground nutmeg.
-- On medium speed of electric mixer (paddle attachment), cream until softened (1-2 min.): 1 cup (2 sticks) unsalted butter (room temperature).
-- Gradually add, and beat until lightened (3-4 min.): 2 cups granulated sugar. Scrape sides once or twice.
-- Gradually drizzle in: 4 large eggs, lightly beaten. Beat until no longer slick -- about 5 minutes. Stop once or twice to scrape down sides.
-- On low speed, alternately add in small increments: flour mixture; 3/4 cup milk; 1/4 cup fresh lemon juice; Zest of one large lemon (about 2-3 tsp.); 1/2 tsp. lemon extract (optional, for extra lemon flavor); 2 inch cube (1-1/2 ounces) finely grated fresh ginger (and juice). Begin and end with flour.
-- Fold in: 1/2 cup (2 ounces) finely chopped crystallized ginger.
-- Fill cups about 3/4 full with batter.
-- Bake 22-23 minutes for regular size and 18 minutes for mini size.
-- Cool in pan 5 minutes. Remove to cooling racks to cool completely. Frost with Sibby’s lemon cream cheese frosting.
Sibby’s Lemon Cream Cheese Frosting
-- Beat in large bowl until smooth and creamy: 8 oz. cream cheese; 2 sticks unsalted butter, softened.
-- Slowly add and beat until smooth: 5 cups confectioner’s sugar.
-- Mix in: 1 tsp. pure vanilla extract; fresh-squeezed lemon juice to taste. Start with the juice from 1/2 of a lemon and increase if desired.


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Posted by this may be a new low
a resident of Menlo Park: Central Menlo Park
on Aug 13, 2007 at 3:54 pm

Recipes on Town Square? Surely we can find SOMETHING else worthy of discussion?!?

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Posted by With bated breath
a resident of Menlo Park: Allied Arts/Stanford Park
on Aug 13, 2007 at 5:01 pm

So what worthy discussion will you begin, new low? We're all waiting breathlessly for your dazzling thoughts to thrill and delight us.

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Posted by Richard Hine
editor of The Almanac
on Aug 13, 2007 at 7:10 pm

Richard Hine is a registered user.

This posting is related to a story in the Family Almanac section of the Aug. 15 issue of the Almanac. We didn't have room in print for the recipe, so we are referring readers to this post in Town Square.

1 person likes this
Posted by Nancy Smith-Golberg
a resident of Atherton: West Atherton
on Aug 14, 2007 at 9:04 am

Why such meaness...I know I will enjoy baking this recipe and I am sure others in the community will also. I don't understand why people are so negative !!!

1 person likes this
Posted by S. Kelly
a resident of Atherton: Lindenwood
on Aug 14, 2007 at 9:16 am

After reading the great article on Cupcakes I dashed home to get the recipe off the website...Thank You, I love cupcakes and can't wait to bake them !

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Posted by Katie Blankenberg
a resident of Portola Valley: Central Portola Valley
on Aug 14, 2007 at 10:05 am

Just wanted to let everyone know the correct website for Sibby's Cupcakery is WWW.SIBBYSCUPCAKERY.COM ( Web Link )

Also, crystallized ginger (which is used in the recipe) can be purchased at Williams-Sonoma

Sibby's Cupcakery delivers locally...even if you only order 1 dozen cupcakes.

1 person likes this
Posted by Jackie Nichols
a resident of Menlo Park: Central Menlo Park
on Aug 15, 2007 at 8:31 pm

Thanks for the recipe ! Love her cupcakes.

1 person likes this
Posted by Kathy
a resident of Portola Valley: other
on Aug 21, 2007 at 10:32 am

I loved this story, and thanks for posting the recipe. Very cool!