Ginger spiced cupcakes

Ginger cupcakes recipe

Are you a fan of ginger in baked goods?  I’m not but T is.  I love fresh ginger in stir fries and salads and things, but I’ve just never been a fan of dried ginger, so whenever I’ve made gingerbread for T in the past he’s been lucky enough to get it all to himself.  That is until now.  I made these cupcakes on a whim one day.  I happened to catch an ad for Barefoot Contessa and saw that she was making gingerbread cupcakes on the upcoming episode and I immediately thought I’d like to surprise T with some ginger cupcakes when he arrived home from work.

As Barefoot Contessa hadn’t started yet and good old Google didn’t share with me her recipe I decided to bring two favourite recipes together.  The first being my gingerbread biscuit recipe (please try to overlook the terrible photos in that post which were before I owned a decent camera and started learning how to use camera settings) and the second being the delicious red velvet cupcakes.   I already knew T loved the gingerbread biscuits and he enjoyed the velvety goodness of the red velvet cupcakes so hopefully he would love the both brought together.  Luckily for me he did and even better I enjoyed them too – T’s coworkers also enjoyed them too and one of them was kind enough to send me an email telling me so!!  The ginger wasn’t overpowering, although it was still present and the allspice gave it all a lovely, lightly spiced flavour.

How to make ginger spiced cupcakes with maple cream cheese frosting

Given I was in new territory here enjoying ginger in baked goods, I thought I would brave another, being cream cheese frosting.  I’ve never enjoyed cream cheese frosting on cakes.  I think the slight tang of it put me off as to me it didn’t seem to belong with sweet cakes (in my opinion anyway).  So I thought about what I could do to make it something I might actually enjoy.  I remembered from the Barefoot Contessa ad that Ina was going to use maple syrup in hers, so I thought I would give that a go along with adding a fair proportion of butter to mask some of the cheese tang.  The combination worked a treat and I really enjoyed the cream cheese frosting, for the first time ever.

Tell me, have you ever changed your opinions on foods that you thought you didn’t like?  How did you do it?

How to make ginger spiced cupcakes with maple cream cheese frosting

Ginger spiced cupcake recipe

Cupcakes
Makes 24
Adapted from YumSugar red velvet cake recipe

170g butter, room temperature
2 cups sugar
3 large eggs
2 1/2 cups of plain flour,sifted
1 1/2 teaspoons baking powder
a pinch of salt
3 tablespoons of golden syrup
1 tablespoon of warm water
1 Cup buttermilk
1 Teaspoon baking soda
1 Tablespoon white vinegar
2 1/4 tablespoons of ground ginger
1 tablespoon of mixed spice

1. Preheat the oven to 180 degrees and line a muffin/cupcake tin with cupcake wrappers.

2. In a mixer fitted with a paddle attachment (if you use a Kitchenaid I highly recommend purchasing a Beater Blade) cream the butter and sugar.

3. Add the eggs, one at a time, and beat well after each addition.

4. In a small cup combine the golden syrup and warm water so that the golden syrup flows smoothly and add to the batter along with the ground ginger and mixed spice and mix until combined.

5. Switch the mixer to a low speed and in a bowl or cup combine the sifted flour, salt and baking powder and add to the batter alternately with the buttermilk and mix until well combined.

6. In a small cup mix the vinegar and baking soda together and add to the batter mixing on a medium speed for 10 seconds.

7. Divide the batter evenly between the cupcake papers and bake in the oven for 20 minutes or until a cake tester comes out clean.

Frosting

180g of cream cheese, at room temperature
70g of butter, at room temperature
1 1/2 cups of icing sugar
1/3 cup of maple syrup

1. Add the icing sugar, butter and cream cheese into the bowl of an electric mixer until smooth.

2. Add the maple syrup and mix well.

3. Fill a piping bag and pipe the frosting onto the cupcakes or use a spatula to cover the cupcake.  Note that the frosting will be quite runny so if it’s piped it won’t hold it’s shape.

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10 Comments

  1. Gastronomy Gal September 8, 2010  7:56 pm Reply

    I LOVE Ginger- and will definitely make these cup cakes! YUM! P.s how are you healing up? everything ok now? xx

    • delicieux September 9, 2010  8:18 am Reply

      Let me know what you think of them GG.

      I'm healing up ok, it's just taking a frustratingly long time and I still need to use one crutch to hobble about. I SO can't wait to be able to wear heels again. I miss them!!

  2. Jess September 9, 2010  10:19 am Reply

    This is a red velvet variation I certainly hadn't come close to thinking of yet! I think I'm in the same boat as you: I used to avoid ginger in sweet recipes wherever possible. Maybe because, I don't know... I think I just didn't like it as a kid, and more recently there have always been ingredients I'd prefer to use instead of ginger, so why waste a recipe by spoiling it with ginger when I could have something else that I'd prefer. But then Chris made some parkin (his grandma is from Lancashire and parkin is one of her staple cake recipes, so she gave him the recipe) and wow, I just couldn't get enough of it and its gingery goodness. I guess maybe my tastes have matured to appreciate powdered ginger more, because I put it in plenty of recipes now (I put it in madeleines just the other night). So, ginger + velvet = very appealing to me now!
    My recent post Sweet potato red velvet cakes with sweet potato icing and white chocolate- sweet potato &amp ginger truffles

    • delicieux September 9, 2010  3:17 pm Reply

      If you decide to try this red velvet combination let me know what you think Jess?

      I've never heard of Parkin, but after googling it, it looks like yet another thing to add to my must bake list (which is growing exponentially).

  3. Amanda September 10, 2010  4:04 am Reply

    Mmm, these sound very yummy. I love warm flavors like this in the fall and winter. I'll have to make these once things cool off and the leaves change here.

  4. Emma @CakeMistress September 13, 2010  11:29 pm Reply

    Ginger spice sounds delicious. So happy they were a success and loved by T.

    Glad you like cream cheese frosting now. I swear I'd eat that stuff straight from the piping bag. Things I thought I'd dislike? Hmm... I accidently ate fois gras when disguised in a salted caramel chocolate macaron. It looked like fancy flavoured butter. I had no idea what it ACTUALLY was, and would never have eaten it otherwise. Wasn't too bad, but never again!
    My recent post Recipe- “Compost” Cookies

    • delicieux September 14, 2010  8:18 am Reply

      I'm glad I wasn't given a macaron with fois gras inside!!

    • delicieux September 20, 2010  1:15 pm Reply

      Me too. Cupcakes are so cute and so addictive. :)

 

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