Tuesday, December 29, 2009

Gingerbread Cupcakes with Ginger Caramel Icing

I hope everyone had a fabulous Christmas! Sorry l've been a bit slack with my posts but l've been busily baking for one whole month. Our family Christmas's are not the norm and tend to be a really large affair, this year we had 60 people for a sit down dinner. Luckily l don't have to prepare all the food myself, but l volunteered to make a dessert buffet. So over the next couple of weeks l will share all the wonderful recipes.

You all know of my love for Gingerbread Cookies! I can now add to that, with Gingerbread Cupcakes. These are just divine, the crystallized ginger gives it an extra zing that you would never expect.

Makes 24

300g Plain Flour
1/4 tsp baking soda
1/2 tsp salt
2 tblsp ground ginger
1/2 tsp mixed spice
150g unsalted butter, softened
400g Caster Sugar
4 eggs
1 1/2 tsp vanilla essence
100g finally chopped crystalized ginger
160ml sour cream
Pre-Heat Oven to 170'C, line two 12 hole muffin trays with cupcake papers.
Sift together flour, baking soda, salt, ground ginger and mixed spice.
In a separate bowl, cream the butter for 1-2 minutes. Add the caster sugar one third at a time, beating for 2 minutes after each additions. Beat until the mixture is light and fluffy and the sugar has almost dissolved.
Add eggs one at a time, beating well after each addition until the mixture is light and fluffy. Add the vanilla essence, half the sifted dry ingredients and the chopped ginger and half of the sour cream and stir until just combined. Repeat with remaining ingredients.
Divide mixture amongst the cupcake papers ad bake for 20 minutes or until the cakes spring back when gently pressed.

Ginger Caramel Icing

125g Butter
200g brown sugar
80ml cream
1 tblsp ground ginger
500g icing sugar

Melt butter in a small saucepan. Add the brown sugar and stir over low heat until the sugar dissolves. Bring the mix to a boil, reduce heat and cook for 2-3 minutes. Stir in the cream and ginger.

Cool to a lukewarm temperature. Gradually stir in the icing sugar and cool the mixture completely. Beat until the frosting is light and creamy. If the frosting is too stiff, add a little more cream.


Y x

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