Schwartz September 2019
Sticky Ginger & Treacle Cupcakes

Sticky Ginger & Treacle Cupcakes

Helen Bollen www.mrsbscakes.co.uk
Serves: 18
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Ingredients

  • GINGER AND TREACLE SPONGE
  • Unsalted butter 170g
  • Dark muscovado sugar 170g
  • Black treacle 170g
  • Stem ginger in syrup 3 pieces, roughly chopped
  • Large eggs 2 beaten
  • Plain flour 170g
  • Bicarbonate soda 1 tsp
  • Ground ginger 1 tbsp
  • Ground cinnamon 1 tsp
  • Natural yoghurt 200ml
  • PECAN PRALINE
  • Roughly chopped pecans 50g
  • Caster sugar 200g
  • RUM BUTTERCREAM
  • Full fat cream cheese 200g
  • Icing sugar 650-700g
  • White rum 3-4 tbsp

Method

  1. GINGER AND TREACLE SPONGE

    - Preheat oven to 180ºC/160ºC fan
    - Melt butter, sugar and treacle together, then add eggs and ginger
    - Sieve flour, bicarbonate of soda and spices into a large bowl, before adding butter and treacle mix to combine
    - Add yoghurt and mix until texture is runny
    - Use ice-cream scoop to half-fill cupcake cases. Bake for 20-25 minutes until the tops have a shiny sheen. Cool
  2. PECAN PRALINE

    - Scatter pecans over a lightly-greased baking tray
    - Heat caster sugar until it turns rich gold colour, then pour over pecans and allow to cool
    - Break the praline into shards, keeping enough for at least 2 shards per cupcake. Blitz the rest
  3. RUM BUTTERCREAM

    - Blitz 300g icing sugar with cream cheese, butter and rum. Once combined add another 350g icing sugar and mix until soft and fluffy
    - Add in more icing sugar if needed
  4. TO ASSEMBLE

    - Add a swirl of buttercream to each cupcake, then a sprinkle of the blitzed praline
    and top off with a couple of praline shards
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