Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
In the bowl of a stand mixer with the paddle attachment, mix the oil and sugar on high speed until creamy and fully incorporated. Mix in the crystallized ginger
until fully incorporated. Add the egg
whites and mix well. Sift
together the flour, baking powder, ground ginger, and salt in a large bowl. On medium speed, add the flour mixture alternately with the milk
mixture until combined. Do not over-mix. Fill the cupcake liners three-quarters of the way and bake for 15 minutes.
To assemble: Using a pastry bag
fitted with a small round tip, pipe the top of the cupcakes in a dot
pattern with Lime Buttercream, creating 6 dots to cover the tops of the cakes
. Snip a small cluster from the stem of each branch of the micro herbs
. Place the bunches in the center of the icing
. Zest fresh lime zest
over the cakes to finish off the garnish.