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Simply Organic Ginger Ground -- 1.64 oz


Simply Organic Ginger Ground
  • Our price: $4.69

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Simply Organic Ginger Ground -- 1.64 oz

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Simply Organic Ginger Ground Description

  • USDA Organic
  • Ginger Root Ground
  • Pure, Simple, Joy

Enjoyed in cuisines the world over for its warm, spicy-sweet aroma and flavor, ginger complements both sweet (think gingerbread) and savory (think stir fry) dishes. It's available in whole root, cut and sifted, powdered, and crystallized, so you can choose the perfect form for your perfect dish.


Directions

To substitute ground ginger for fresh, use 1 /2 teaspoon ground for each tablespoon fresh called for in a recipe.

Suggested Uses:
Ground ginger is an essential spice for gingerbread and is also good in biscuits, preserves, chutneys, marmalades and a variety of desserts. Try it in pickles and with pork, chicken and beef. Add it to pumpkin or apple pie, cookies, carrot and sweet potatoes dishes.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrient Facts
Serving Size: 0.25 Teaspoon
Servings per Container: 93
Amount Per Serving% Daily Value
Calories0
Total Fat0 g0%
  Trans Fat0 g*
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g*
*Daily value not established.
Other Ingredients: Organic ginger.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Coconut, Lime & Ginger Cupcakes with Lime Buttercream Frosting

They might be small in size, but these cupcakes have big personality. The cake, which includes lime, coconut and ginger, has an irresistible cloud-like texture and bright, fresh flavor. As if that wasn’t enough, each hand-held treat is adorned with a simple yet oh-so velvety lime-flavored buttercream frosting. This incredible – and totally vegan-friendly – combination of tropical-inspired flavors comes together without any dairy or oil. Plus, their individual serving sizes, portability and, of course, beautiful appearance make them perfect for just about any occasion that calls for dessert. White Cupcakes on Glass Cake Stand Surrounded by Fresh Cut Limes | Vitacost Blog

Coconut, Lime & Ginger Cupcakes with Lime Buttercream Frosting

Cupcakes

  • 1-1/3 cups organic all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground ginger
  • 1/2 tsp. sea salt
  • 3/4 cup organic pure cane sugar
  • 1 tsp. lime zest
  • 6 Tbsp. vegan butter (softened at room temperature)
  • 1/2 cup + 1 Tbsp. almond milk
  • 1 Tbsp. apple cider vinegar
  • 1-½ tsp. coconut extract
  • 1 tsp. lime juice

Lime buttercream frosting

  • 3-4 cups organic powdered sugar
  • 1/4 cup vegan butter (softened at room temperature)
  • Pinch sea salt
  • 1 tsp. lime juice
  • 2-3 Tbsp. almond milk

Toppings

  • Organic shredded coconut flakes (optional)
  • Lime zest (optional)
  1. Preheat oven to 400 degrees F. Line or spray cupcake pan.
  2. In measuring cup, mix together almond milk and apple cider vinegar. Let sit 10 minutes.
  3. In large bowl, whisk together flour, baking soda, baking powder, ginger, lime zest and sea salt. Set aside.

  4. Using hand mixer, beat together softened vegan butter and sugar until well combined and fluffy.

  5. Add milk-vinegar mixture, coconut extract and lime juice; continue beating until well combined.

  6. Mix in dry ingredients until everything is well combined and smooth with no visible lumps, about 1 to 2 minutes, being careful to not overmix.
  7. Fill each cupcake well 3/4 full with batter. Bake 5 minutes. Reduce temperature to 350 degrees F; continue baking 14 to 17 minutes or until a toothpick inserted into the center comes out clean.
  8. Turn oven off and keep cupcakes inside with the oven door slightly open for about 2 minutes. Remove cupcakes from oven. Let cool completely before frosting.
  9. To make frosting, beat together powdered sugar and vegan butter until it looks ‘peas-like.’ Beat in salt, lime juice and milk until creamy and fluffy. If buttercream is too thin, add additional powdered sugar 1 tablespoon at a time; if too thick, add additional milk 1 tablespoon at a time.

  10. Transfer buttercream to piping bag. Pipe onto cooled cupcakes. Sprinkle with shredded coconut flakes and lime zest, if desired.

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