Читать книгу Cake: 200 fabulous foolproof baking recipes - Rachel Allen - Страница 52

Ginger carrot cupcakes

Prep time: 20 minutes

Baking time: 20–25 minutes

Ready in: 1 hour

Makes: 12 cupcakes

For adding to the cake batter

50g (2oz) crystallised ginger, finely chopped

For the icing

200g (7oz) cream cheese

200g (7oz) icing sugar, sifted

½ tsp ground ginger

To decorate

75g (3oz) crystallised ginger, finely chopped

12-cup muffin tray and 12 muffin cases

Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.

Mix together the ingredients for the cake batter following the second paragraph of the Carrot cake method, omitting the nuts and adding the crystallised ginger instead, then divide the mixture between the muffin cases, filling each case three-quarters full.

Bake for 20–25 minutes or until well risen and springy to the touch, then remove from the oven and allow to cool for 5 minutes before removing from the tin and placing on a wire rack to cool down fully.

Meanwhile, make the icing. Whisk all the ingredients together in a bowl, then use a palette knife to spread evenly over each cupcake.

As a final touch, sprinkle over the chopped crystallised ginger to decorate.