Don’t get me wrong, I love a good ginger-nut…but when offering up a ‘Thank You’ to your hosts thrusting a packet of McVities into their hands doesn’t quite have the same impact as placing down a tray of freshly baked ginger cupcakes.
Although the recipe seems a little strange – it’s basically a cinnamon batter with several handfuls of preserved ginger thrown in before baking – it worked a charm and swapping out the frosting for some chocolate ganache and crystallised ginger just classed them up a little!!!
Cupcake batter recipe (shown below) taken from : The Hummingbird Bakery, Cupcakes and Muffins.
Chocolate ganache: One small pot of double cream and one bar of plain chocolate heated gently until the chocolate has fully melted. Dollop on cooled cupcakes and allow to set.
The lovely Miss K turns 24 this weekend, so what better excuse to get my bake on and, more to the point, use some of the cardamom pods which I bought on a whim many weeks ago!
The result was a wonderfully moist cupcake which received a dozen thumbs up, a success if ever I’ve seen one!
1. Combine oil, grated carrot, zest of an orange, crushed cardamom seeds, brown sugar and ginger in a bowl.
2. Sieve in the self-raising flour and beat to form a consistent batter.
3. Distribute into 12 cupcake cases and bake at 180°C [20mins] until a knife is removed clean.
4. Allow to cool.
5. Beat together the cream cheese, icing sugar, zest of an orange and freshly squeezed lemon juice.
6. Drizzle the cream cheese topping over the cupcakes and enjoy!
Adapted from The Magenta Cupcakes Blog.
100g Soft Brown Sugar
160ml Vegetable oil
zest of 1 orange
7 Cardamom pods [crushed seeds of]
200g Self-raising flour
1 large carrot [grated]
1handful Mixed nuts [chopped]
zest of 1 orange
1 tsp of squeezed lemon juice
90g Icing sugar.
…are those that leave you with cake.