Some weeks are harder than others. This week I was in a rush to get my wedding invitations completed before I head off to the Dominican Republic for a week of sun and general slothery. It also happened to be rather manic at work (so tedious) and then I was off for a girls weekend in Philadelphia at the weekend. There just aren’t enough days in the week sometimes.
This recipe isn’t just a throw-away it’s just that this week lacks an accompaning story highlighting my witty rapport. The cupcakes are bloody marvelous- deep and rich in flavour with a teeny tiny kick of ginger right at the end. They are also multi-functional because not often do you find a cupcake that’s so well suited for breakfast and tea? Rarely, me thinks. The recipe is adapted from one by Joyce White who knows a thing or two about the perfect cakes for tea. Enjoy.
Molasses & ginger cupcakes
These little cupcakes have such a homely feel to them. Serve them with icing for tea time or without for breakfast or brunch or make into a loaf using a 900g/9 x 5 inch loaf tin.
Makes 24 cupcakes or one 9×5 inch loaf
Diet Facts: So delicious
180ml/3/4 cup grapeseed oil (or canola oil)
3 large eggs
180ml/3/4 cup dark molasses
60ml/1/4 cup golden syrup
3 Tbsp grated fresh ginger or 2 T finely diced crystallized ginger
2 tsp ground ginger
2 tsp ground allspice
2 tsp ground cinnamon
300g/2 1/4 cups plain flour
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
180ml/3/4 cup buttermilk, at room temperature
140g/1 cup chopped pecans
4 Tbsp raw crystallized sugar (optional)
For the Icing
25og/9 oz sour cream
zest 1 lemon
55g/2 oz icing sugar, sifted
1/ Heat the oven to 180C/350F/Gas4. Line 24 cupcake holes with paper liners.
2/ In a large bowl whisk together the oil, eggs, sugar, ginger, allspice and cinnamon until fully combined.
3/ With a clean whisk, whisk together the flour, salt, baking soda and baking powder. Add the flour and buttermilk alternately to the molasses mixture folding through until fully combined. Fold through the pecans. Fill the cupcake liners 2/3 full. If you plan to ice then they can go straight into the oven. If you do not plan to ice them then sprinkle each cupcake with a little raw sugar. Bake for about 20 minutes in the middle rack of the oven. They should pop back when gently touched with the tip of your finger. You do not want to overbake these.
4/ To make the icing stir together the ingredients and taste for a balance of sweet and tart to your liking. Keep in the fridge and only ice once ready to serve the cupcakes.