Friday, 17 September 2010
Ginger Molasses Cupcakes - Happy National Cupcake Week!
Happy National Cupcake Week everyone!
I believe this week is just promotional for a baking magazine but it is a good enough excuse for me to bake cupcakes, so yay!
As the weather is getting colder and Autumn is approaching I thought I'd make something comforting and spicy. I had some muscovado molasses sugar in the cupboard and ginger seemed like a good match, a bit like sticky toffee pudding without the dates. I have iced the cupcakes with a light lemon cream frosting which goes really well against the rich sponge.
Ginger Molasses Cupcakes
Makes 12 large cupcakes
100g butter, softened
175g dark muscovado or muscovado molasses sugar
dash of vanilla extract
zest of half a lemon - optional
175g self raising flour
175ml buttermilk or whole milk
1 heaped teaspoon of ground ginger - I opted for ground as I didn't want stringy bits of fresh ginger in my cakes.
Mix together your butter and sugar until fully combined, you may need to blend it slightly to combine as the sugar is thicker and denser. Whisk in your eggs one by one using a hand whisk or an electric one. Then add in the vanilla, ginger and lemon if using.
Alternately add a small amount of your flour (sifted in) and buttermilk/milk til all of it is used up.
Fill cupcake cases up 1cm from the top, you want nice full cupcakes, and bake in a preheated medium oven for 15-20minutes until cooked through.
Light Lemon Cream Icing
Ices 12 cupcakes
100ml of double cream
juice of one lemon
3 tabelspoons of icing sugar
Whisk your cream with an electric whisk until it forms soft peaks, then slowly with a hand whisk combine in your icing sugar and lemon juice. Taste for sweetness/lemonness, add more to your taste.
Chill in the fridge until the cupcakes are ready to ice. These cupcakes are best iced just before you eat them so the cakes don't get soggy. The icing will keep in a bowl in the fridge for a couple of days so you can ice as you go!
I topped mine with some cute little blackberries that I picked in my garden, they worked really well with the creamy gingery cupcake.
Yum! I hope you bake something yummy for national cupcake week.
ps - apologies for the quality of the pics, it is getting dark in the evenings! :(