Autumnal Golden Ginger and Chocolate Cupcakes

My second bake for National Cupcake Week – well, it does only come round once  year! You can view my first batch of cupcakes here.

Inspired by a big piece of root ginger that’s been in the kitchen for sometime, I wanted to make something tasty but beautiful!

The cupcakes were a basic sponge mix with a few additions for flavour and texture. I wanted the ginger to really a have a kick and contrast against the sweetness of the icing, so it was added in three ways – root ginger, ground ginger, and the jam filling.

Ingredients (makes 8-10 cupcakes)

Cupcakes:
60g butter or margarine
20g light brown sugar
40g golden caster sugar
1 egg
75g self raising flour (sieved)
1 tablespoon natural yoghurt
Approx. 1 cm of root ginger, finely grated
1 teaspoon of ground ginger

To fill:
ginger jam

Icing: (this makes quite a stiff  piping consistency, add a teaspoon of milk or water if you’d prefer it more spreadable)
50g butter or margarine
90g sieved icing sugar
20g cocoa powder

To decorate:
Sugar sprinkles, fondant shapes and shimmer spray

Method:

Cupcakes:
– beat together the butter and sugars until light and fluffy
– add the egg, yoghurt, gingers and approx. 1/3 of the flour, beating together
– fold in the rest of the flour
– spoon or pipe into cupcake cases
– bake at 180 degrees for approx 12 minutes, until lightly golden on the top

To make way for the jam centre, I simply cored the top of the cupcakes with a sharp knife:

The jam I already had in the fridge from my continual quest to find the perfect rhubarb jam (I’m certain I will end up making some before too long). This wasn’t what I was looking for in the rhubarb sense – the taste of ginger is so overpowering that it really is just ginger jam. Still, perfect for these cakes!

It was simply spooned into the centre of the cakes, and smoothed down slightly to give a flat base for the buttercream to sit on.

To make the buttercream, simply beat all the ingredients until smooth. Try and keep it as cold as possible if you’re going to pipe swirls, or they will melt into a chocolate-y mess!

I chose to pipe a thick, ridged swirl, using a wide star nozzle.

For the toppings, I coloured a small piece of fondant and cut out tiny hearts using my new plunger cutters (another great ebay purchase!)

Before the buttercream set I quickly added the hearts and sugar sprinkles – the orange colours giving a clue to the firey ginger kick contained in the cupcake.

Finally, I finished the cupcakes with a generous spray of golden shimmer spray (mine is Dr Oetker, you can buy it easily in the supermarkets).

Quite simply they were yummy – and very seasonal with the ginger flavour and autumn colours on the topping.  They went down a treat at home and at work – another good deed in the Cupcake Week one-a-day!

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