Ginger cupcakes with Salted Caramel icing - Recipe





These have been my most popular cupcakes so far - and it's a slightly unusual recipe. A tiny bit more complex than a simple sponge, but not tooooo complicated (I thought).








Ingredients

  • 140g/5oz unsalted butter
  • 200g/7oz golden caster sugar
  • 60g/2¼oz black treacle
  • 60g/2¼oz golden syrup
  • 2 free-range eggs, plus 2 free-range egg yolks
  • 300g/10½oz plain flour
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 2 tsp baking powder
  • 1 tsp salt
  • 240ml/8½fl oz milk, warmed

For the salted caramel buttercream

  • 125g/4½oz white caster sugar
  • 80ml/2½fl oz double cream
  • ½ tsp salt (or to taste)
  • 1 tsp vanilla extract
  • 160g/5¾oz salted butter, softened
  • 200g/7oz icing sugar

Method

  1. Preheat the oven to 190C/375F/Gas 5. Line a 12-hole muffin/cupcake tray with paper cases, this can make about 15 - so you might need two muffin/cupcake trays.
  2. Beat the butter and sugar together in a bowl until light and creamy. Beat in the treacle, syrup, eggs and egg yolks until well combined.
  3. Separately - sift together the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk and beat until well combined.
  4. Spoon the mixture into the cases and bake for about -25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.
  5. For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. This can take longer than you might think. Remove the pan from the heat immediately and stir in the cream. (CAUTION: the caramel kind-of splutters a little when you add the cream, but quickly stir it in) Stir in the salt and vanilla and set aside to cool completely.
  6. Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in the caramel. When combined pipe or spread the icing over the cup cakes and sprinkle with a little extra sea salt if you want. 
  7. Decorate the cupcakes with the buttercream.
  8. I found the gingerbread men decorations at The Range.

Original recipe can be found here on BBC food.
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