Oh, (ginger) cupcake!

One of the things I particularly love about weekends is that I have the time to bake. I recently baught a new book with cupcake recipes (“Cupcakes” by Janet Smith) and, what can I say, oh my!, it is difficult to choose! But today I knew: something gingery!

So here are the ginger cupcakes (without the icing though):

Mauritian sugar variety for cupcakes and cat crochet doily

Ginger cupcakes
#1: Here they are, the ginger cupcakes.

#2: One of the good things about Mauritius: we have ALL the types of sugar you can imagine. The original recipe calls for molasses. I used dark muscovado sugar instead. It smells a little bit like liquorice.

#3: Before putting them in the oven.

And this is the recipe (in my slightly altered version):

Mix 110g of soft butter until completely smooth. Add 90g of brown unrefined sugar, 20g of dark muscovado sugar and mix well. Add 2 eggs and continue mixing until fluffy. Add 150g of selfraising flour, 1 teaspoon of baking powder, 1 tablespoon of ginger powder. If too thick, add 1 tablespoon of milk. Fill your cupcake cases to two thirds and put in the preheated oven (180°) for about 15 minutes, until golden. Enjoy!

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