Gingerbread Cupcakes
Source:Crazy Cupcakes
This recipe makes soft, moist and tasty cupcakes that can then be filled with different types of filling such as lime, lemon, orange and pineapple. They can also have icings and frostings with flavours and different textures such as coconut, yoghurt and cream cheese.
Ingredients
This makes 32 small cupcakes, half the ingredients for 16 large cupcakes.
4 oz or 4 tablespoons of black treacle
4 oz or 4 tablespoons of golden syrup
1 cup--8 oz--225gm butter or margarine
1 cup--8 oz--225gm brown sugar
3 cups--12oz--340gm plain flour (I used white but wholemeal may be good as well)
2 desertspoons of ground ginger
2 teaspoons of cinnamon
2 eggs (I always buy free range from the supermarket)
1/2 pint--1/4 litre of milk
2 teaspoons of bicarbonate of soda
Method
Put out 2 trays and fill with 32 large cupcake cases.
Put the flour, ginger and cinnamon into a large bowl, set aside.
Weigh the margarine/butter and the sugar, put on one side on a plate.
Take a large non-stick pan (I prefer to use a non-stick pan for this) place it onto your scales and weigh it. Make a note of this weight, leave the pan on the scales so you can check the weight.
Take a tablespoon and dip it into boiling water, use this spoon to weigh out the black treacle and syrup into the non- stick pan.
Put the pan on the stove with the syrup and black treacle, heat gently.
Add the sugar and butter/margarine to the syrup/treacle, melt together until the sugar has dissolved stir with a wooden spoon.
Add the melted ingredients to the flour and spices in the large bowl, mix together by hand with the wooden spoon.
Add the 2 eggs to this and beat well in with the wooden spoon.
Put the bicarbonate of soda into a bowl.
In another pan heat the milk until it is warm to touch, add the milk to the bicarbonate of soda in the bowl, mix and then add this to the gingerbread mixture in the large bowl, mix it all well together.
Divide the mixture out into the 32 cupcake cases, they should be half full. Use a hot spoon to make it easier.
Cook in the centre of the oven for 20 minutes, put the 2 trays in together leaving room for cupcakes to expand.
Test by sticking a wooden cocktail stick into a cupcake. If the stick comes out clean they are ready.
Cool on a wire tray.
This recipe makes soft, moist and tasty cupcakes that can then be filled with different types of filling such as lime, lemon, orange and pineapple. They can also have icings and frostings with flavours and different textures such as coconut, yoghurt and cream cheese.
Ingredients
This makes 32 small cupcakes, half the ingredients for 16 large cupcakes.
4 oz or 4 tablespoons of black treacle
4 oz or 4 tablespoons of golden syrup
1 cup--8 oz--225gm butter or margarine
1 cup--8 oz--225gm brown sugar
3 cups--12oz--340gm plain flour (I used white but wholemeal may be good as well)
2 desertspoons of ground ginger
2 teaspoons of cinnamon
2 eggs (I always buy free range from the supermarket)
1/2 pint--1/4 litre of milk
2 teaspoons of bicarbonate of soda
Method
Put out 2 trays and fill with 32 large cupcake cases.
Put the flour, ginger and cinnamon into a large bowl, set aside.
Weigh the margarine/butter and the sugar, put on one side on a plate.
Take a large non-stick pan (I prefer to use a non-stick pan for this) place it onto your scales and weigh it. Make a note of this weight, leave the pan on the scales so you can check the weight.
Take a tablespoon and dip it into boiling water, use this spoon to weigh out the black treacle and syrup into the non- stick pan.
Put the pan on the stove with the syrup and black treacle, heat gently.
Add the sugar and butter/margarine to the syrup/treacle, melt together until the sugar has dissolved stir with a wooden spoon.
Add the melted ingredients to the flour and spices in the large bowl, mix together by hand with the wooden spoon.
Add the 2 eggs to this and beat well in with the wooden spoon.
Put the bicarbonate of soda into a bowl.
In another pan heat the milk until it is warm to touch, add the milk to the bicarbonate of soda in the bowl, mix and then add this to the gingerbread mixture in the large bowl, mix it all well together.
Divide the mixture out into the 32 cupcake cases, they should be half full. Use a hot spoon to make it easier.
Cook in the centre of the oven for 20 minutes, put the 2 trays in together leaving room for cupcakes to expand.
Test by sticking a wooden cocktail stick into a cupcake. If the stick comes out clean they are ready.
Cool on a wire tray.
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