Tuesday, 19 July 2011

Gingerbread Cupcakes

I am a real ginger fan so when I found this recipe I just had to try them!
They were really good warm straight out of the oven, but just as good cold later as well! I think if you wanted to ice them you could do a lemon cream cheese icing which would go very well with the really gingery taste.

The recipe came from Tracey's Culinary Adventures


2 1/2 cups cake flour - to make cake flour replace 1tbsp on each cup of plain flour with a tbsp of corn flour. Cake flour is an American flour type which you can't buy here.
1 tsp Bi Carb Soda
1/2 tsp salt
3 tsp ground ginger (drop this amount if you don't like a really strong ginger taste)
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 cup unsalted butter
1/4 cup dark brown sugar
1 cup molasses or treacle
1 tsp vanilla extract
1 egg
1 cup hot water

  • Preheat oven to 170 degrees celsius and line a 12 cup cupcake tin with liners
  • Whisk together the cake flour, bi carb soda, salt and spices in a large bowl
  • In a small bowl cream the butter and sugar until light and fluffy
  • Add the molasses and beat until smooth
  • Add the vanilla and egg and beat once again until smooth.
  • While still beating on low add the flour mixture and hot water alternately ending with the flour mixture.
  • Divide evenly in the cupcake liners, make them about 2/3 full
  • Bake for 16-17 minutes or until they spring back when touched
  • Cool on a wire rack.

1 comment:

Blonde One (Deb) said...

Wonderful and thank you for the information about the cake flour, I had always wondered about this. Going to make them now as I type.