Ginger Pop Rocks Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1 tsp. ground ginger
3 tbsp. candied ginger, chopped


1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool for an additional 25 minutes on a wire rack.

For the frosting:
1/2 cup unsalted butter, softened
2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
2 packets fruit flavored Pop Rocks

2. To make the frosting, cream the butter, icing sugar and vanilla in a medium bowl until smooth. Frost each cupcake with a beveled spatula or piping bag. Sprinkle each cupcake with some of the candy.

Makes approximately 18 cupcakes