Yesterday I wanted to bake some sweet treats for a meeting I had with some of the UNA choir members. I decided to try another recipe from the Cupcake recipe book Magz gave me.
I picked Gingerbread pots
For the gingerbread:
1 cup self-raising flour
1 cup whole wheat self-raising flour
1 tbsp baking powder
4tsp ground ginger
1tsp cinnamon
1 cup packed brown sugar
2 eggs
1/2 cup honey
1/2 cup butter, melted
3/4 cup milk
2 tbsp, roughly chopped candied ginger (I didn’t use this)
For the drizzle:
1 cup confectioners’ sugar
5 tbsp lemon juice
Preheat the oven to 350F (175C) Place 12 baking cups in a muffin pan (or line 12 small terra cotta pots with baking parchment). Tip: I got 30 cupcakes out of this mix. My first batch over flowed and the 2nd dozen came out perfect. I like my cupcakes flat and neat, not spilling over the cases.
Sift the flours, baking powder, ginger and cinnamon into a large bowl. In a medium bowl, combine the remaining ingredients and beat with an electric mixer until smooth, about 2-3 minutes. Stir in to the dry ingredients. Spoon batter into the cups.
Bake for 20 minutes Tip: For the first batch, I allowed 18 minutes and they came out a little dry, second batch I checked at 15 minutes (they were a little smaller) and they were pretty spot on!
Remove pan and allow to cool for 5-10 minutes before transferring to a cooling rack. To make drizzle, sift the confectioners sugar into a bowl and slowly add the lemon juice, stirring until just combined. Drizzle over the tops of the cupcakes. Store in an airtight container for up to 3 days.
I didn’t get any pictures of these cupcakes (they’re disappearing pretty quickly!) But both Col and Natalie enjoyed them, and my choir friends did too – so they can’t be too bad at all!
I never have self rising flours… I should work on that…
I only had half a bag by accident cause Amee gave me hers before she left, I only ever use it when I bake from this book!
You can make your own self raising flour if you don’t have any lying around… I can’t remember the proportions, but it’s just plain flour and baking soda (or bicarb… one of them!) and I *think* a little bit of salt. When I get chance, I’ll find a website with it on 🙂 It’s cheaper here to just buy self raising than put the two ingredients together yourself, there’s very little difference in the price between the two, but I get the impression from American recipes that it’s not the most commonly available ingredient!
I have a gingerbread slab cake recipe you should try. It’s not the best in a cupcake because you need the size to make it sticky and moist but it’s *divine*. Did I send you some once? The week’s shipping won’t have done it the best service, when it’s fresh it’s *really* good. Not quite as good as the Guinness cake, mind 😉
You really need to give me your tip on getting your cupcakes to be nice and neat and flat though. Mine always form a peak in the middle. I think the oven might be too hot :S I don’t seem to be able to get the knack or the right temperature though!
I actually prefer the plain flour with baking powder and baking soda combo than pre-made self raising!
I seriously want to try this gingerbread cake…gimme gimme!!!!!
It’s a constant hit or miss, my first batch from a batter is my tester batch to see how much will make ‘ok’ cupcakes! LOL!
I’ll make you some whilst you’re here then you can taste it in all its glory 🙂 it’s seriously good… especially with some lemon icing. Ooooh I’m making myself hungry!
you’re making me hungry too! Thankfully it’s almost time for me to make my gratin potatoes!! might grab a piece of toast or something, totally marvin!