Double trouble
I haven’t been baking for a while as I moved house and the new kitchen… has potential. But a bit limiting at the moment! SO I have set up a baking station in one of the other rooms for now. And so I couldn’t resist making a couple of different cupcakes!
baking station
First up:
Ginger cupcakes
Ingredients
For cupcakes:
200g unsalted butter (room temperature) or sunflower spread if you want to make them a bit healthier which I did!
175g dark soft brown sugar (you can use any soft brown sugar if you don’t have the dark stuff in)
3 tablespoons black treacle
150ml milk (semi skimmed is fine)
4 chunks of stem ginger, chopped
2 free range eggs
300g self raising flour
1 tablespoon ground ginger
pinch of salt
For the frosting:
140g unsalted butter (room temperature)
2 teaspoons lemon juice
4 tablespoons ginger syrup (from the jar of stem ginger)
300g icing sugar
Method
1. Preheat the oven to 160 fan/gas mark 4 and line two muffin trays with cupcake cases (makes 18).
2. Melt the butter/sunflower spread, sugar and treacle in a saucepan over a low heat, then leave to cool before stirring in the milk.
ready to melt
3. Beat the eggs in a bowl and then add the chopped stem ginger – beat this into the melted butter mixture.
stirring
4. Add the flour, ground ginger and salt to the mixture and stir to combine thoroughly.5. Spoon into the cupcake cases and bake for 30 minutes – a skewer inserted should come out clean.
6. Leave to cool on a cooling tray whilst you make the frosting.
7. Beat the butter with an electric whisk until smooth, then add the rest of the ingredients and beat for about 5 minutes until smooth and creamy – you will see the colour change from yellow to almost white.
8. Add the frosting – I dolloped it on with a spoon and swirled it around, if you want to pipe the icing you may need to make a larger batch.
someone’s watching…
Next up:
Banana and chocolate cupcakes
Ingredients
For the cupcakes:
125g unsalted butter (room temperature) or sunflower spread
250g caster sugar
2 free range eggs
1 teaspoon vanilla extract
250g plain flour
2 teaspoons baking powder
4 ripe bananas, mashed (based on ‘average’ banana size – I only used three as mine were huge, but then again I don’t think you can ever have too much banana in a cake
175g dark chocolate chopped or broken into pieces
For the frosting:
125g chocolate
50g butter (if you are using eating chocolate like Cadburys then you can cut out most of the butter or it will end up really greasy)
1 tablespoon golden syrup
1 teaspoon vanilla extract
chopped candied peel (optional)
Method:
1. Preheat the oven to 160 fan/gas mark 4 and line a muffin tray with cupcake cases (makes 12)
2. Cream the butter and sugar (electric mixer is easiest) for about 5 minutes until pale and smooth.
3. Add the beaten eggs and vanilla and beat again to combine.
4. Add the flour and baking powder and beat again until well combined.
it was all yellow…
5. Stir in the mashed banana and chopped chocolate, then spoon into cupcake cases and bake for about 25 minutes – a skewer inserted should come out clean.
Chopped chocolate
6. Leave to cool on a cooling tray whilst you make the frosting.
7. Melt the chocolate, butter and syrup in a bain marie (or in a bowl suspended over a pan of hot water), stir until smooth then add the vanilla and stir until smooth again. Stir in the candied peel if using. Dollop on the cupcakes!
I honestly can’t pick a favourite between these two!
(all photo credits misssuzylee)
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