Читать книгу Bake Me I'm Yours... Cupcake - Joan Belgrove - Страница 8

If you want a moist, sticky cake this fits the bill perfectly. These cupcakes are best eaten within a week.

you will need

120g/41/4oz unsalted butter

100g/31/2oz soft dark brown sugar (molasses sugar)

4 tbsp/60ml golden syrup (corn syrup)

4 tbsp/60ml black treacle (molasses)

150ml/1/4 pint milk

2 large eggs, beaten

11/2tsp/7.5ml vanilla extract

4 pieces of stem ginger, drained from syrup and chopped

230g/8oz self-raising flour

25g/1oz ground ginger

1 tsp/5ml mixed spice

1 Preheat oven to 170°C/325°F/Gas 3.

2 Line the trays with cupcake cases.

3 Place butter, sugar, golden syrup and black treacle into a pan and warm over a low heat until the sugar has dissolved.

4 Stir in the milk and allow the mixture to cool slightly – you need to make sure that it is not so hot that the eggs cook when they go in it. If you are in a hurry you can stand the saucepan in cold water so that it cools more quickly.

5 Beat in the eggs, vanilla and stem ginger.

6 Sift flour and spices into a bowl and make a well in the centre. Gradually pour the liquid into the well and beat with a wooden spoon until combined.

7 Pour or pipe the mixture into the cupcake cases – they should be about three quarters full.

8 Bake for about 20 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.

9 Allow the cupcakes to cool in the pan for 5 minutes, before removing them to a wire rack to cool completely.