Ginger Cupcakes
For those of you who, like me, love ginger, here are some cupcakes with a delicate yet spicy flavor that are sure not to disappoint :)
Ginger Cupcakes
Ingredients
- 190 g Type 00 flour (part 1)
- 1½ teaspoons of yeast (part 1)
- 2 heaping teaspoons of ground ginger (part 1)
- 1/4 teaspoon nutmeg (part 1)
- 110 g butter (part 1)
- 110 g brown sugar (part 1)
- 2 eggs (part 1)
- 125 ml milk (part 1)
- 160 g honey (part 1)
- 1 packet of vanilla extract (part 1)
- salt (part 1)
- 300 g spreadable cheese (for cream cheese frosting)
- 3 teaspoons ginger (for cream cheese frosting)
- 160 g powdered sugar (for cream cheese frosting)
Directions
Combine the butter and brown sugar and beat until light and fluffy.
Add the vanilla extract, salt, and eggs, one at a time, beating after each addition.
In a separate bowl, mix the flour, baking powder, ginger, and nutmeg.
Add half of the flour mixture to the previously prepared dough and continue mixing while slowly adding the milk and honey.
Finally, fold in the other half of the flour mixture.
Line a baking sheet with paper cups, fill each cup 2/3 full with the batter, and bake at 180°C for 20 minutes.
Once they come out of the oven, let them cool in the pan for a few minutes, then transfer them to a wire rack and let them cool completely.
Meanwhile, prepare the cream cheese frosting.
Mix the cream cheese with the powdered sugar and ginger. I intentionally use much more cream cheese than powdered sugar because I don’t like very sweet frostings. Let the mixture rest in the refrigerator for half an hour, then transfer it to a pastry bag to frost the cupcakes :)
