This recipe is from a book called [take a deep breath] Green & Black’s Organic Ultimate Chocolate Recipes The New Collection. The recipe is ‘the Hummingbird Bakery’s ginger chocolate cupcakes’ and I made these for my mum at Easter, who adores choc ginger.
GATHER:
100g plain flour
1/2 tablespoon baking powder
140g caster sugar
20g cocoa powder, sifted
40g butter at room temperature
100mL full at milk
1 egg
1 heaped teaspoon powdered ginger
LET’S GET TO IT:
Preheat oven to 170C and line cupcake pan with wrappers. I used a muffin pan and made larger sized cakes.
In an electric mixer combine butter, sugar, flour, baking powder, ginger and cocoa until all mixed together.
Combine milk and egg in a jug, whisk and add to the mixture in two lots. Mix until everything is combined.
Fill wrappers two thirds full and bake for 15-ish mins [for small sized cupcakes] to 20-ish [muffin size].
Remove to wire rack to cool completely.
The book had a choc/ginger icing combination but I used my go to, fool-proof Donna Hay chocolate glaze recipe: mix 1/2 cup of cream with 150g dark chocolate in a small pan. Stir over low heat until melted and smooth. Remove from heat; allow to stand 10 mins until thickened. Pour over a well chiled ckae and tap to remove air bubbles. I usually have a container of this in the fridge and use it for ice cream topping [a few seconds in the microwave makes it gooey and warm], icing for cakes and slices, and eaten by the spoonful… it is good just to have on hand…
I decorated mine with little edible silver balls because they are pretty. Ginger crystals would have been the logical decoration.
