Chocolate and Ginger Cupcakes

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I think I went a little mad on Saturday afternoon and Sunday morning.

The baking bug got a hold of me and wouldn’t let go easily.

I ended up with banana bread, choc. Ginger cupcakes, rocky road biscuits, ginger and date scones and a gluten free sponge cake with cream and jam. Madness I tell you, but oh so much fun.

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Everything ended up going to my mum and dads for Sunday lunch. What a feast.

I’m still not done baking though. Hot Cross Buns I think. Yeah I’ll be making some today.

In the meantime enjoy these lovely rich cupcakes.

For 12 cup cakes you need:-

65g butter

150g golden syrup

80g castor sugar

2 eggs

160g plain flour

10g baking powder

40g cocoa

5g bicarb.

10g ground ginger

3Tbls finely chopped glacé ginger

Chocolate Fudge Icing

70g butter

3Tbls water

80g castor sugar

180g icing sugar

3Tbls cocoa powder

To make the cake place the butter, golden syrup and sugar in a medium saucepan and stir over low heat until the sugar has melted. Leave to cool about 5 minutes.

Stir in the rest of the ingredients until well combined and spoon evenly into patty lined muffin tins.

Bake for 15-20 minutes. Leave to cool completely before icing.

For the icing combine the water, butter and castor sugar in a small saucepan over low heat until the sugar has dissolved.

Sift the icing sugar and cocoa together in a bowl and stir in the water and butter mixture until smooth.

Refrigerate until set.

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When you’re ready to ice your cakes simply beat the icing mixture a little to make it easier to spread.

I was feeling a little fancy so I piped the icing but spreading it on the cake is very acceptable.

These went down a treat after Sunday lunch at my mum and dads.

Enjoy…

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Chocolate Cherry Mud Cake..

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So, as promised, here is the recipe for the chocolate  cherry  mud cake I made  the other week for my sisters birthday…

(“Can I Really Eat It??”  Gluten Free Caramel and Prune  Mud Cake)

This is NOT one for those who opt for sugar-free baking, but a sliver of this cake is just heavenly.

In a saucepan over low heat gently melt 250g butter with 200g dark chocolate, 300g castor sugar, 220g syrup from a 670g jar of pitted morello cherries and 60g brandy, stirring often until smooth.

Once melted take off the heat and allow to cool for about 10 minutes.

Then stir in 3 lightly beaten free range eggs.

Now stir in 225g plain flour along with 15g baking powder and 50g cocoa. Then gently stir through the drained cherries from the jar(I think it came to about 300g of cherries)

Pour the mix into a lined deep cake tin and bake @ 150c for between 1  1/2 to 1  3/4  of an hour.

Let it cool completely before decorating with fresh cream, a few cherries and some chocolate shavings.

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This was a very moist, luscious cake. Went down well with a strong cup of coffee.

Enjoy…

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