We're on holiday until August 24th. Digital products are still available for purchase

0

Your Cart is Empty

Gingerbread cupcakes with lemon yogurt icing

November 17, 2007

0 Comments

DSCF6280.JPG
I love gingerbread in all its forms, but cupcakes are the cutest of cakes and the sweet, spicy gingerbread goes wonderfully with this slightly sharp icing. This recipe should make about 12 muffin sized cupcakes, but I used shallower fairy cake type cases (is that distinction at all meaningful outside the UK?) and ended up with one extra large cupcake baked in a ramekin. Bonus! You can also go the more traditional route and bake it in a 900g / 2lb loaf tin.

Ingredients

115g / 4oz light muscavado sugar – this is my go to sugar for almost all baking, but you really need its richness in this recipe
85g / 3oz butter
170g / 6oz molasses or black treacle – I know that molasses is healthier (it’s less refined) and it’s easy enough to find here but it doesn’t come in the wonderful red tins that Lyle’s black treacle come in so in this case ending up with a pretty tin to keep things in wins over nutrition.
8oz plain flour – I use light brown flour, which is essentially half wholemeal half white, I think that balance gives the best flavour in most cakes but you can use what you like.
1 tsp bicarbonate soda / baking soda (exactly the same thing, just the UK / US naming)
2 eggs
150ml / 5 fl oz milk – I used oat milk
spices – the recipe I based this on used 1 tbsp of ground ginger and 1 tsp of mixed spice. I had no mixed spice, so I substituted cinnamon and after adding 1 tbsp of ginger I tasted the mixture. I could barely taste the ginger so I just kept adding more until it tasted good. All in all that was about 4-5 tbsp, but I love ginger. Tasting as you go is probably wise. At that point I decided it was gingery enough, but needed more of a kick so I through in a tsp of mild chili powder. I think the resulting flavour is wonderful, but I haven’t tested it on anyone else yet.

Directions

Preheat the oven to 160 degrees c, 325 degrees f, gas mark 3.
Melt the butter, sugar and molasses or treacle. Mix the dry ingredients together, make a well in the centre and pour in the melted mixture and the eggs and milk. Beat well and pour into paper cases – the mixture will be pretty runny so I found that this was easiest with a measuring jug. Bake for about 20 minutes, until well risen and firm. A big cake should take 1 1/4 – 1 1/2 hours. Cool completely on a wire rack before icing.
DSCF6277.JPG

Icing
Mix the zest and half the juice of a lemon in a bowl with a tbsp of Greek yogurt. Beat in icing sugar until it’s the right consistency and pipe onto cakes.

Enjoy!

ysoldateague
ysoldateague



Also in Blog

2020 Birthday sale week 3
2020 Birthday sale week 3

July 16, 2020 0 Comments

In the selection this week are some of our favourite yarns for jumpers, and some inspiring plants and home textile books. It's the first time Lopi and Einrúm have been available since early March! A reminder that this week’s collection items are ONLY available until Tuesday 21st July, and then will be replaced by the next birthday sale update.
Read More
2020 Birthday Sale Week 2
2020 Birthday Sale Week 2

July 09, 2020 0 Comments

In the selection this week are favourite yarns we love for a range of projects and a selection of books for inspiration and ideas. A reminder that this week’s collection items are ONLY available until Tuesday 14th July then will be replaced by the next birthday sale update. 
Read More
2020 Birthday Sale Week 1
2020 Birthday Sale Week 1

July 01, 2020 0 Comments

Birthday Sale Goes Live Today...

.... And it's a big one! Usually, the sale runs across a set number of days and things get pretty fast paced around here with shipping and customer service emails. With the need to continue to prioritise staff safety and a smaller team than usual, we decided to make this a whole birthday month. 

Read More

Subscribe