Domestic Goddess

Back with a bang!

My annual leave is over! Boo!!! However I left work at five pm  – on time (hoorah!) but with a migraine and I spent a pleasant  evening baking. For sometime I have been thinking about making cupcakes. I have a heap of ginger and chocolate powder in my baking cupboard and they need using up so I found a suitable recipe on the internet. I have not baked a cake since my friend’s birthday in September so it was nice to get back to it again. I have always found baking rather soothing and up-lifting. I get to create!

Ginger Chocolate Cupcakes

Ingredients
For the Sponge
70g unsalted butter, softened
170g plain flour
250g caster sugar
50g cocoa powder
1 tbsp baking powder
1 tsp ground ginger
½ tsp salt
210ml whole milk
2 large eggs
3 tbsp finely chopped stem ginger

For the Frosting
450g icing sugar, sifted
60g cocoa powder, sifted
150g unsalted butter, softened
3 tbsp finely chopped stem ginger
60ml whole milk

For the Decoration
crystallised ginger

Method
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder, ground ginger and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid continuing to mix until the batter is smooth and combined. Mix through the chopped stem ginger.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20-25 minutes or until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

 

I did not have any baking powder so I used self-raising flour instead it did not seem to any difference. They taste very nice if I do say so myself, well not just me my fiancé liked them too. I am planning to take them to work tomorrow!

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