Ginger cakes
25 April 2024 07:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThe original for this comes from Melanie Persson's "The Very Hungry Coeliac", and assumes you use her diy flour mix. I've successfully made it on supermarket gf flour mix, and tweaked a few things along the way. Her recipe assumes mini bundt pans, which I neither own nor desire to own; mine has been optimised for muffin tins and hence rises a little more.
This recipe is: pretty quick to make.
This recipe could be: made on regular flour; nut free (perhaps sub in baby rice cereal for the almond flour? That will make for even lighter cupcakes); possibly vegan, but given this is a three-egg batter you might be better off finding a 1-egg one to modify instead.
This recipe requires: the beating of butter and sugar, this is not optional. Also the usual oven related faff.
270g brown sugar
180g butter
3 eggs
120g GF plain flour + 1.5 tsp baking powder
135g almond meal
2 generous tsps of minced ginger, the kind you buy in a shelf-stable jar, in oil
2 tsp cinnamon
0.5 tsp cardmom powder
100ml milk, to which add 1tsp of lime (or lemon - match to icing) juice and let stand
Icing:
More icing sugar or icing mixture than you think
1-2 tsp of lime or lemon juice
1-2 tsp of boiling water
1. Cream butter and sugar until pale and creamy. Brown sugar DOES go pale, it turns out.
2. Add eggs and beat until fluffy
3. In a separate bowl, mix together dry ingredients.
4. Fold in dry ingredients and milk+lime mix, by turns
5. Preheat oven to 170 degrees c; line a muffin tray with muffin papers
6. Divide batter across muffin trays. Bake for 15-18 min or until a knife comes out dry after you insert to test
7. Set to one side to cool; after 10 min or so, remove from muffin tray to cool further.
8. Combine icing sugar, lime juice and boiling water in a small bowl; mix until smooth. My suggestion is start with half a cup of icing sugar and 1 tsp of each of the liquids; adjust to consistency, and then add more of all 3 if you need to to make enough as you ice the cupcakes.
This recipe is: pretty quick to make.
This recipe could be: made on regular flour; nut free (perhaps sub in baby rice cereal for the almond flour? That will make for even lighter cupcakes); possibly vegan, but given this is a three-egg batter you might be better off finding a 1-egg one to modify instead.
This recipe requires: the beating of butter and sugar, this is not optional. Also the usual oven related faff.
270g brown sugar
180g butter
3 eggs
120g GF plain flour + 1.5 tsp baking powder
135g almond meal
2 generous tsps of minced ginger, the kind you buy in a shelf-stable jar, in oil
2 tsp cinnamon
0.5 tsp cardmom powder
100ml milk, to which add 1tsp of lime (or lemon - match to icing) juice and let stand
Icing:
More icing sugar or icing mixture than you think
1-2 tsp of lime or lemon juice
1-2 tsp of boiling water
1. Cream butter and sugar until pale and creamy. Brown sugar DOES go pale, it turns out.
2. Add eggs and beat until fluffy
3. In a separate bowl, mix together dry ingredients.
4. Fold in dry ingredients and milk+lime mix, by turns
5. Preheat oven to 170 degrees c; line a muffin tray with muffin papers
6. Divide batter across muffin trays. Bake for 15-18 min or until a knife comes out dry after you insert to test
7. Set to one side to cool; after 10 min or so, remove from muffin tray to cool further.
8. Combine icing sugar, lime juice and boiling water in a small bowl; mix until smooth. My suggestion is start with half a cup of icing sugar and 1 tsp of each of the liquids; adjust to consistency, and then add more of all 3 if you need to to make enough as you ice the cupcakes.