Ginger bread cupcake is delicious and full of flavours with ginger, honey / molasses, cinnamon and nutmeg!
This recipe is adapted from Sally's baking addition. This is a perfect sweet treat to celebrate Christmas; we all especially my kids love these delicious cupcakes!
And may the year ahead be full of contentment and joy.
Have a Merry Christmas.
Yield: 12 cupcakes
Ingredients:
All purpose flour – 1½ cup
Butter - ½ cup
Dark brown sugar - ½ cup
Honey / molasses / maple syrup - ½ cup
Vanilla essence - 1 tsp
Baking powder - ½ tsp
Baking soda - ½ tsp
Salt - ¼ tsp
Egg - 1
Milk - ½ cup
Cinnamon powder - 1 tsp
Freshly ground ginger - 2 to 3 tsp
Nutmeg powder - ½ tsp
Whipped cream Frosting:
Whipping cream - 1 cup
Icing sugar- 2 to 3 tbsp
Vanilla extract - ½ tsp
or
lemon juice - 1 tsp
Whipping cream - 1 cup
Icing sugar- 2 to 3 tbsp
Vanilla extract - ½ tsp
or
lemon juice - 1 tsp
Directions:
Preheat oven to 180 deg C. Grease the muffin cups or line with muffin papers.
Beat together butter and brown sugar in a large bowl using an electric mixer on medium speed until creamy.
Add the egg, milk, freshly ground ginger and vanilla essence; beat until light & fluffy.
Add the flours, baking powder, baking soda, salt, cinnamon powder and nutmeg powder, mix well till it blends well.
Fill the mixture into the muffin cups using a spoon, about three quarters full.
Bake at 180 deg C for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
Remove the pan from the oven and let it cool for 5 to 10 minutes; now transfer the muffins with their paper cups to a wire rack.
Enjoy with whipped cream frosting.
Place your mixing bowl and electric beater in the freezer for about 15-30 minutes.
Place cream and sugar in a chilled bowl. Whisk cream, sugar and vanilla essence or lime juice on medium speed until stiff peaks form.
Beat together butter and brown sugar in a large bowl using an electric mixer on medium speed until creamy.
Add the flours, baking powder, baking soda, salt, cinnamon powder and nutmeg powder, mix well till it blends well.
Fill the mixture into the muffin cups using a spoon, about three quarters full.
Remove the pan from the oven and let it cool for 5 to 10 minutes; now transfer the muffins with their paper cups to a wire rack.
Enjoy with whipped cream frosting.
For the whipped cream filling:
Place cream and sugar in a chilled bowl. Whisk cream, sugar and vanilla essence or lime juice on medium speed until stiff peaks form.
Now it is ready to pipe on to your cooled cupcakes.
Note:
Keep the frosting in fridge until it is ready to use on cupcakes / cakes.
Instead of freshly ground ginger paste, you can also use ginger powder.
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