Ginger cupcakes with chai icing

I know. The icing does look a little poo-like.

I decided to use my plain icing nozzle on a whim. Next time I'll only use it for icing that isn't any shade of brown, even if it does bear a resemblance to the Japanese golden poo good luck charm.

But the cupcakes were a hit anyway, a variation I made on Nigella's cupcake recipe. I've also started baking this recipe at a slightly lower temperature, making flatter cupcake tops.

These have a great spicy and warming ginger flavour. Most disturbing endorsement goes to M who said "I know it looks like poo, but somehow that makes me want to eat it even more!"


Ginger cupcakes with chai icing

Cupcakes
125 grams butter, softened
125 grams plain flour
60g sugar
60g brown sugar
2 teaspoons ginger powder
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 eggs
2-3 tablespoons of milk

Chai icing
125g unsalted butter, softened
250g-300g pure icing sugar
2 teaspoons cinnamon
3 teaspoons chai syrup

Preheat oven to 190C, or 170C if using fan-forced.

Place all the cupcake ingredients except the milk into a food processor. Blitz in short bursts until the mixture is smooth and incorporated.

Whilst pulsing the mixture, gradually pour in the two tablespoons of milk through the food processor funnel. Blitz until the milk has been incoporated. The mixture should look smooth. Add another tablespoon of milk if necessary.

Divide the mixture across a patty-lined 12-muffin tin. A generous tablespoon should be sufficient, as the mixture should triple in size when baked.

Bake for 15-20min or until well-risen and the tops are a pale gold in colour. Ice when cool.


Chai Icing
Place softened butter in a large bowl and beat using an electric mixer until light and fluffy. Add 250g of the icing sugar and the cinnamon and beat until combined (start slowly or icing sugar will go everywhere).

Add the chai syrup and beat until combined. You may have to add more icing sugar if the mixture looks too soft.

Slather the icing onto cooled cupcakes with a palette knife, or use a piping bag to create decorative swirls.


And here are some more pics of random cupcakes that have been emerging from my kitchen. These were all iced by Veruca Salt, the ones with the yellow icing yet to be adorned with fresh passionfruit. I love the little penguins in the bottom photo. I found these in the confectionary section at Big W, labelled as baby ducks even though I'm sure they're dressed in penguin costumes!







Related GrabYourFork posts:
Cupakes--banana
Cupcakes--chocolate
Cupcakes--mini
Cupcakes--vanilla by Nigella