The lovely Smaira over at DollyMixFits commented on one of my earliest blog posts this morning, (it was a little strange looking back to when I started my blog at the beginning of the year), Smaira asked about this caramel ginger frosting recipe, which I had posted. I had made gingerbread cupcakes but decided to leave them unfrosted and just dusted them with icing sugar, I had however suggested that if you did want to frost your cupcakes then this recipe was the one to go for. So although I have posted this frosting recipe before and raved about it, there were no pictures so of course I had to make some more.
How did I totally forget about this glorious frosting?! The second the memory was ignited in my mind I knew that today would be a Caramel Ginger Frosting day. Thank you Smaira! I can't think of a better way to spend my day off, I ate two the second I iced them.
I decided to make the gingerbread cupcakes from the same book Divine Cupcakes by Tamara Jane, only omitting the crystallised ginger as I don't keep this in the store cupboard. I wanted to post a new recipe but feel free to use either the one below or this one - Gingerbread Cupcakes, both are dreamy.
These cupcakes are lovely and the frosting is one of my all time favourites, I can't believe I forgot about it for so long. I love the warming ginger and the cakes have a gorgeous texture, they're not particularly sweet which is why they go so brilliantly with this creamy, fudgy ginger frosting.
Gingerbread Cupcakes with Caramel Ginger Frosting
Recipe from Divine Cupcakes by Tamara Jane
makes 24 cupcakes
Ingredients
300g plain flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground ginger
1/2 teaspoon mixed spice
150g unsalted butter, softened
400g caster sugar
4 eggs
7ml vanilla essence
100g finely chopped crystallised ginger
160ml sour cream
1.Preheat oven to 170C. Line two 12-hole muffin trays with cupcake papers.
2.Sift together flour, baking soda, salt, ground ginger and mixed spice.
3.In a separate bowl, cream the butter for 1-2 minutes.
4.Add the caster sugar one-third at a time, beating for 2 minutes after each addition.
5.Beat until the mixture is light and fluffy and the sugar has almost dissolved.
6.Add eggs one at a time, beating well after each addition and the mixture is light and fluffy.
7.Add half the sifted dry ingredients and the chopped ginger and half of the sour cream. Repeat with the remaining ingredients.
8.Divide the mixture evenly between the cupcake papers and bake for 20 minutes or until the cakes springs back when touched in the centre.
9.Cool cupcakes in the muffin trays for 5 minutes before removing the cupcakes to a wire rack to cool completely.
Caramel Ginger Frosting
Ingredients
125g Butter
200g Brown Sugar
80ml Cream
1 tbsp Ground Ginger
500g Icing Sugar
Melt the butter in a small saucepan. Add the brown sugar and stir over a low heat until the sugar dissolves. Bring the mix to the boil, reduce heat and cook for 2-3 minutes. Stir in the cream and ginger.
Cool to lukewarm temperature. Gradually stir in the icing sugar and cool the mixture completely. Beat until the frosting is light and creamy. If the frosting is too stiff, add a little more cream.
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4 comments:
these look gorgeous, can't wait to try. nom nom nom x
They look so yummy! I made gingerbread muffins a while ago, but these look so much better!
Hi sweety, thanks so much for posting this recipe - will defo try xx
Hi Astral. I made these, complete with specially ordered gingerbread man sprinkles because I thought they were so adorable, and they were divine. Straight to the top of my favourites list! The sponge is so tasty and I am sure that this way of making frosting is going to become a regular for me. Thank you.
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