Gingerbread Cupcakes with Chocolate Icing
GINGERBREAD CUPCAKES WITH CHOCOLATE ICING
Based on a Sainsbury’s recipe
These spicy cupcakes are a good way to use up any windfall apples you may still have. The decoration on these cakes could be varied to make them suitable for your Halloween or Bonfire Night celebrations, but they are quite an “adult” taste.
150g unsalted butter, softened
225g dark muscovado sugar
150g black treacle
Zest of 1 large orange
1 teaspoon ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
100g apple puree (made from cooking apples)
150g plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
250g unsalted butter, softened
250g icing sugar, sieved
100g dark chocolate, melted
Crystallised ginger, chopped
- Line a 12-hole muffin tin with muffin cases.
- Measure the flour, baking powder and bicarbonate of soda ito a small bowl.
- Place butter, sugar, black treacle, orange zest and spices in a medium sized pan and melt on a low heat (the simmer plate is ideal), until sugar has dissolved. DO NOT BOIL.
- Pour the mixture into a large bowl and leave to cool.
- Add the eggs, one at a time, beating well after each addition and then beat in the apple puree.
- Sift in the flour mix and combine – don’t overmix at this stage. You will have quite a runny mixture/
- Spoon or pour the mixture equally into the muffin cases. Bake for 20-25 minutes at 200C, until well-risen and cooked through. Transfer to a cooling wire.
- To make the icing: Melt the chocolate over a pan of hot water and leave to cool. Beat the butter and icing sugar together until light and fluffy.
- Add the cooled chocolate to the icing and beat again. Transfer the mixture to a piping bag, fitted with a large star nozzle. Pipe swirls on top of each cake, starting at the outside edge and working in to the centre. Top with chopped crystallised ginger.