I have always wanted to know what gingerbread tastes like,I wasnt in the mood to make cookies, and I found this great recipe for gingerbread CUPCAKES. You can have it with or without the frosting. Tastes great either way.
Ingredients:
225 gm golden brown sugar
3 eggs, room temp.
225 gm flour
1 1/2 tbsp bak.powd.
2 1/2 tsp grated cinnamon or ground cinnamon
1 tsp fresly grated ginger
1/2 tsp ground cloves
1 tsp ground cardamom
salt
3/4 cup butter, melted
2/3 cup cream/milk
Optional: 1/4 cup brandy, whisky or rum.
Frosting:
12 oz(340gm) cream cheese Room temp
6 tsp unsaled butter, R.T
2/3 cup maple syrup/golden syrup
1 1/4 cup icicng sugar
Sprinkle od ground cinnamon
Method:
- Line muffin tins. Preheat oven to 180 Degree C.
- Whip sugar and eggs until foamy. Add the dry ingredients and gently sir.
- Comine butter and cream and add slowly to the batter.
- Bake for 20 -25 mins. Cool.
- Combine cream cheese and butter in a bowl. Add the syrup and powdered sugar and mix.
- Frost the cupcakes.
- Sprinkle with cinnamon.
- Have a merry Xmas!!
I have already put up the recipe for Devil's food cake. Its the same recipe, I have only changed the frosting. This cake is THE most decadent of all. I had some leftover Swiss Chocolate with Hazelnuts in the fridge and I thought of using it instead of dark chocolate to make the frosting for this cake. I must say, this frosting can be extremely tempting and you may not be able to hold off to frost the cake with it.
You see those yellow bud- like things?? They are Hazelnuts in the chocolate.
This was just YUMMM....
I dont know how many of you know about Nigella Lawson. I got this recipie from her site. Its a simple enough recipe and very tasty. You just need a few ramekins. I used metallic jelly moulds and a few glass bowls.
Ingredients:
100 gm dark chocolate
100 gm soft butter
200 gm sugar
4 eggs
50 gm flour
1/4 tsp bak.powd
salt
Glaze:
150 gm dark chocolate
45 gm butter
2x40 gm Crunchie Bars, broken into shards
Method:
- Break up the chocolate and melt it with butter over a double boiler. Cool.
- Beat eggs and sugar until thick, and pale and moussy, then gently fold in the flour, bak.powd and salt.
- Fold in the cooled chocolate moxture and then pour into 8 ramekins and bake for 25 mins at 180 degree C.
- For the glaze: Melt the chocolate and butter in a double boiler then whisk to form a smooth glossy mixture and spoon onto the cooked puddings.
- Decorate with crunchie rubble.
Can also decorate with pistachios or any other chocolate bar.
Enjoy!!
Chiffon cakes, I have heard are qiute tricky to make. They have a tendency to fall flat if the egg whites are not beaten and incorporated properly. So far I have made them thrice and haven't faced that problem. Not boasting here... just an observation. :)
Anyway's I am not fond of lemons in my cakes but I must say this is a fantastic cake!! And the glaze... is to die for!! So soft and light... Just melts in my mouth.
I know that chiffon cakes are asked to be made in tube pans, but i hate the removal of the cake from these pans. So I have just gone ahead and used a square baking tin. A round tin also can be used.
Ingredients:
2 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
3/4 cup cold water
1/2 cup veg oil
2 tsp vanilla
2 tsp grated lemon peel
7 egg yolks
8 egg whites
1/2 tsp cream of tartar/ 1/2 tsp lemon juice
- Preheat oven to 160 degree C.
- Mix flour, sugar, baking powder, and salt in a large bowl. Beat in cold water, oil, vanilla, lemon peel and 7 egg yolks until smooth.
- Beat egg whites and lemon juice till stiff peaks form. Gradually pour the batter over beaten egg whites folding with rubber spatula until just blended.
- Pour in to ungreases pan. Bake about 1 hour, or until the top springsback when touched lightly.
- If using a tube pan, turn it upside down on heat proof bottle. Cool.
- Spread creamy lemon glaze over the top of cake allowing some to drizzle down the sides.
Creamy Lemon Glaze
1/3 cup butter
1/2 tsp grated lemon peel
2 cups powdered sugar
2-4 tsp lemon juice
Melt butter over low heat, add the lemon peel and podered sugar. Remove from heat and stir in lemon juice 1 tbsp at a time until smooth and consistency of thick syrup.
Enjoy!!
