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Zesty ginger individual cakes
(0 votes)
Difficulty:
moderate
Preparation:
45 min.
Preparation
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Ingredients
for
20
- For the cupcakes
- 1 cup plain Dark chocolate (75% cocoa solids)
- 1 cup cream (18% fat)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp Ginger powder
- 1 cup superfine caster sugar
- 1 cup unsalted butter (scant)
- 3 eggs (separated)
- 1 ½ cups all-purpose flour
- 3 Tbsps cocoa powder
- 2 tsps Baking powder
- For the ginger buttercream
- 1 cup unsalted butter
- 3 ½ cups powdered sugar
- 0.333 cup fresh ginger (finely chopped)
Preparation
Preparation steps
1.
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place 20 paper cases in bun tins.
2.
Heat the chocolate and cream in a bowl over a pan of simmering (not boiling) water and stir until the chocolate has melted. Remove from the heat. Stir in the vanilla and spices.
3.
Beat the sugar and butter in a mixing bowl until light and creamy. Gradually beat in the egg yolks until blended.
4.
Whisk the egg whites until stiff.
5.
Sift the flour, cocoa and baking powder into the egg yolk mixture, alternately with the melted chocolate and stir until just combined. The mixture will be slightly lumpy.
6.
Gently fold in the egg whites until incorporated.
7.
Spoon into the paper cases and bake for 20 minutes until firm to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
8.
For the ginger buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and stir in the stem ginger and beat well.
9.
Spread the buttercream on top of the cakes. Sprinkle with crystallised ginger and top with a mint leaf.
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