Saturday, 5 January 2013

Gingerbread cupcakes with orange icing

This is Ina Garten's recipe so it has to be delicious. If only you like moist, spicy filled with fruits cupcakes with sweet and fruity icing you will be delighted. Although  I reduced the amount of raisins as we don't like that many. And unfortunately  instead of thick icing I made thick sauce which was delicious too, but slightly messy.  

Ingredients for 12 big cupcakes:
  • 150ml rum or water (originally 250ml)
  • 130g raisins (originally 220g)
  • 115g butter
  • 185g black treacle (originally 16 tbsp)
  • 200g sour cream
  • 1 orange zest
  • 350g flour
  • 3/4 tsp soda
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 70g diced crystallised ginger
Place the raisins in a saucepan pour over the rum or the water and heat up until the liquid starts boiling. Then remove from the heat, cover with lid and set aside. Dice the crystallised ginger.

Preheat the oven to 180C. Line muffin tin with paper cases.  

Into a separate sauce pan pour the black treacle add the butter and heat up until starts boiling. Then pour this mixture into an electric mixer bowl. 
While this mixture cools down prepare dry ingredients. Sift the flour, soda, ginger, cinnamon, cloves and salt into a bowl and whisk them together. 
Add the freshly grated orange zest into a black treacle mixture, then add sour cream and beat them together. Beating continuously add the dry ingredients. When the batter is smooth gently fold in soaked raisins and diced ginger. 
Spoon the batter into prepared earlier paper cases about 3/4 full bake for 20 -25 minutes. When well risen remove from the oven, leave them for a few minutes in the muffin tin then transfer to the wire rack to cool them down.

While the cupcakes are cooling down prepare the icing. Unfortunately mine icing turn into a sauce, was a little bit runny but was really tasty.

Ingredients for icing:
  • 225g cream cheese
  • 115g soft butter
  • 1 orange zest
  • 1/2 tsp vanilla extract
  • 225g icing sugar
  • crystallised ginger for decoration

Place the cream cheese, butter, orange zest and vanilla extract in an electric mixer bowl and beat until all ingredients well combined. When ready add icing sugar and again beat only for a while. What I did wrong was that I was beating the mixture for too long, that is way it was too runny at the end. 
When cupcakes are cooled down spread the icing over each cupcake top, decorate with ginger and enjoy :)  

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