What and What?
Have you gone mad woman! Pumpkin and ginger in some sort of unholy cupcake alliance!
Calm down denizons of the cupcake, and other sweet treats. I think that they can live together harmoniously, all it took was the calming presence of sugar...
I decided to make these as a sort of clever way to get pumpkin into my kid, although truth be told, Gabe never eats the actual cake, he's more of a frosting expert. I decided not to frost these, but instead went for a chantilly ginger cream with a coupla berries on top.
They were easy to make and they were lovely and moist.. But Gabe never even ate a bite... :)
Have you gone mad woman! Pumpkin and ginger in some sort of unholy cupcake alliance!
Calm down denizons of the cupcake, and other sweet treats. I think that they can live together harmoniously, all it took was the calming presence of sugar...
I decided to make these as a sort of clever way to get pumpkin into my kid, although truth be told, Gabe never eats the actual cake, he's more of a frosting expert. I decided not to frost these, but instead went for a chantilly ginger cream with a coupla berries on top.
They were easy to make and they were lovely and moist.. But Gabe never even ate a bite... :)
Recipe
(From the Cupcake Kit, a book that came with a bunch of cupcake stuff)
(From the Cupcake Kit, a book that came with a bunch of cupcake stuff)
1 1/2 cups unbleached flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup unsalted butter, melted and cooled slightly (1/2 a cup, who are these people that think that we can measure half a cup of butter!)
1 cup sugar
1 cup cooked mashed pumpkin
3 large eggs
2 tablespoons (about 11/4 ounces) crystallized ginger cut into 1/8- to
1/4-inch pieces
Preheat the oven to 200 .
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup unsalted butter, melted and cooled slightly (1/2 a cup, who are these people that think that we can measure half a cup of butter!)
1 cup sugar
1 cup cooked mashed pumpkin
3 large eggs
2 tablespoons (about 11/4 ounces) crystallized ginger cut into 1/8- to
1/4-inch pieces
Preheat the oven to 200 .
Sift flour, baking powder, baking soda, salt, cinnamon, and ginger into a medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar, and pumpkin until
smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick. Fill each paper liner with a generous 1/4 cup of batter, to about
1/2 inch below the top of the liner. Bake just until the tops feel firm.
smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick. Fill each paper liner with a generous 1/4 cup of batter, to about
1/2 inch below the top of the liner. Bake just until the tops feel firm.
Ice with whatever you want.
Chantilly Ginger cream:
Cream
ground ginger
sugar
I just beat about half a cup of cream and then added a bit of the other ingredients until it tasted good. Scientific.. no.
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