My very first blog post! In many ways i feel like it is my first day at school. Shy, nervous, anxious, nostalgic, emotional, excited, eager, all at the same time. But above all, happy to have embarked on this journey…a journey that begins straight from the heart. I cant wait to step into this new world, make new friends, learn and grow.. one experience at a time.
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I love cupcakes, for the diversity that they have to offer. Colours, flavours, textures…they open up a world of imagination. Frost them, glaze them, store them, pop them into a lunchbox or eat them straight out of the oven..these pretty little things are so versatile. Sprinkles, liners, toppers and there you have it…they are ready to be called your very own. If you are a cupcake addict like me, you know what i am talking about…extra cupboard space to fit in all your little accessories and pans.
And i love Ginger. It is possibly one of the first ingredients i have cooked with. ‘Balance of flavours’ Grandma would say carefully adding a small amount of grated Ginger into the pan of boiling water. I have so many fond memories of our bonding-over-morning tea-making ritual. A little container of grated ginger is definitely a must have in my Mother’s refrigerator. Over the years i think i have used it extensively across cuisines and it tops my list of no-fail flavours ….desserts couldn’t be far behind.
I chanced upon these cupcakes when i was about to bake a ginger cake from GoodFood Magazine and ran short of the appropriate sized cake pan. The extra batter landed onto my muffin pans and what resulted was the most wonderful, sticky, moist, caramely, melt in your mouth cupcakes. I varied the proportions to suit myself and played around a bit with the spice mix each time i made them. And finally i think found what i was looking for. I have combined the cupcakes with various frostings but Salted Caramel pairs the best. Treacle lends a unique flavor but if not available at hand, can be substituted with molasses.
The cupcakes are delicious even without frosting and can be stored at room temperature for 4-5 days. If eating them plain,they taste best when warm.
The cupcakes are delicious even without frosting and can be stored at room temperature for 4-5 days. If eating them plain,they taste best when warm.
While i was taking pictures of the cupcakes, changing angles, adding & removing them from focus, my little boys placed a cup of M& M’s on the table. Mama couldn’t be playing this game alone! I was about to remove them, then realised how much colour they added to my pictures. I couldn’t help but keep them.
Spiced Ginger Cupcakes with Salted Caramel Buttercream.
For the Spiced Ginger Cupcakes
Yields 18
125 g butter (about 1/2 cup)
125g dark brown muscavado sugar (about 2/3 cup)
125g black treacle (about 2/3 cup)
150 ml milk (about 2/3 cup)
1 egg
180 g all purpose flour (about a cup and a half)
1 tsp bicarbonate of soda
1/3 cup glace ginger, finely chopped
1/2 tsp ground cinnamon
1/2 tsp all spice
Preheat oven to 160C. Butter or line two muffin tins with muffin cases or cupcake liners. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the egg.
Yields 18
125 g butter (about 1/2 cup)
125g dark brown muscavado sugar (about 2/3 cup)
125g black treacle (about 2/3 cup)
150 ml milk (about 2/3 cup)
1 egg
180 g all purpose flour (about a cup and a half)
1 tsp bicarbonate of soda
1/3 cup glace ginger, finely chopped
1/2 tsp ground cinnamon
1/2 tsp all spice
Preheat oven to 160C. Butter or line two muffin tins with muffin cases or cupcake liners. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the egg.
Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter. Pour the batter into the prepared tin, then bake for 15 to 20 mins or until a skewer inserted comes out clean and the surface is firm to the touch.
Salted Caramel Buttercream (adapted from Chow)
Yields about 2 cups
1/2 cup granulated sugar
4 tablespoons water
1/2 cup heavy cream
1 teaspoon vanilla extract
1stick salted butter , at room temperature
1 1/2 cup icing or powdered sugar
To make the frosting, first you must make the caramel.
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until the mixture turns dark amber in color, about 6 to 7 minutes. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
In an electric mixer or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract.With the mixer on low speed gradually beat in the sugar and mix until completely incorporated. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using. The frosting is ready to be piped onto the cooled cupcakes.
