Description
Hello dear cooks! I really wanted to share with you the recipe of my favorite among the ginger cupcakes. It tastes just fabulous: caramel and honey, with a creamy aftertaste and a characteristic slight kick of candied ginger, which perfectly balances the sweetness of the cupcake. The perfect addition to the family winter tea party!
Ingredients
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Butter
100 g
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Brown sugar
100 g
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Salt
1 pinch
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Flour
175 g
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Leavening agent
1 tsp
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Seasoning
4 tsp
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Honey
175 g
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Cognac
1 Tbsp
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Chicken egg
2 piece
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Ginger
1 slice
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Candied
150 g
Cooking
Turn on the oven at 160 degrees C convection. Rectangular shape for cupcakes with a length of 23 cm, lubricated with oil, the bottom vystelim confectionery paper. Mix 100 g butter with 100 g sugar and a pinch of salt.
Add 175g of honey, brandy and beat again.
Then, whisking constantly, add eggs, one at a time. Stop the mixer. Add the candied fruit and grated fresh ginger. Stir with a spatula.
Mix the flour with the baking powder and ginger powder. Screened in several stages into the prepared mixture, each time gently stirring with a spatula.
Pour the batter into the pan (I have 2 little disposable muffin tins) and bake for about 50-60 minutes (until dry splinter).
Allow the cake to cool properly, tastes and aromas of good friends.
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