Читать книгу The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance - Tarek Malouf, Tarek Malouf - Страница 16

The stem ginger in these cupcakes gives a mouthwateringly sweet and strong flavour without the peppery taste of fresh ginger. Crystallised ginger can be found in the baking section of most large supermarkets.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

170g (6oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

50g (1¾oz) COCOA POWDER

1 tbsp BAKING POWDER

1 tsp GROUND GINGER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

3 tbsp FINELY CHOPPED STEM GINGER (ABOUT 3 BALLS)

FOR THE FROSTING

450g (1lb) ICING SUGAR, SIFTED

60g (2oz) COCOA POWDER, SIFTED

150g (5½oz) UNSALTED BUTTER, SOFTENED

3 tbsp FINELY CHOPPED STEM GINGER (ABOUT 3 BALLS)

60ml (2fl oz) WHOLE MILK

FOR THE DECORATION

CRYSTALLISED GINGER

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

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.

7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Then mix through the chopped stem ginger. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.

8. When the cupcakes are cool, spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a couple of pieces of crystallised ginger.