Saturday, 17 September 2011

Ginger and Chocolate Cupcakes

I don't know why, but I really fancied baking something with my marrow and ginger jam yesterday - well jam is probably pushing it as it's more like sauce! It was a friend's birthday and as it is National Cupcake Week, I thought I'd better bake some for her. I adapted a primrose bakery recipe for ginger cupcakes, altering the quantities, using ginger and marrow jam instead of stem ginger and adding bits of chocolate. I also thought this would be a good opportunity to, err, have another go at piping - deep breath, gritted teeth ......

This is how I did it:
  • Melted 125g unsalted butter in a large pan together with 125g molasses sugar and 1 tbsp treacle.
  • Allowed to cool a little whilst I got on with weighing the flour and chopping the chocolate.
  • Mixed in 75ml sour milk and stirred until smooth.
  • Beat in 1 large egg.
  • Stirred in 2 tablespoon of marrow and ginger jam.
  • Sifted in 180g flour (half wholemeal, half white), 1 tsp baking powder, 1/4 tsp bicarb of soda, 1 tsp ground ginger and a pinch of salt and stirred to combine.
  • Stirred in 50g chopped dark spiced orange chocolate (51%), reserving 24 pieces to place on top.
  • Spooned mixture into 12 cupcake cases, dropped in 2 pieces of chocolate and baked at 180C for 20 minutes.
  • Turned out onto a rack and left to cool.
  • Creamed 125g unsalted butter with 250g sieved icing sugar until almost white.
  • Beat in 2 tsp lemon juice and 3 tbsp of the syrup from the marrow and ginger jam.
  • Spooned into a piping bag and using a star nozzle succeeded in getting the buttercream onto the cupcakes - hoorah!
Well, my piping skills obviously need some improvement, but I was reasonably pleased with these. I didn't break the bag or shoot the nozzle out of the end for a start, that's got to be progress. I tried total coverage as well as just a whirl in the middle to see which I liked best. Both CT and I felt that full coverage gave the best effect.

They had a delicious gingerbread taste, but had a lighter texture and the ginger was not as strong. Combined with the lemony tang from the ginger and marrow jam, the fragrant aroma and chocolate nuggets, these were real winners; I shall be making them again for sure. Just as well I was giving these away or I might have polished off quite a few of them. That was my friend's avowed intention anyway.


  1. How elegant! I am just coming to terms with cupcakes, I am usually so late in following trends that they have gone out of fashion and are tiptoeing back in by the time I get there. I like your piping!

  2. GINGER! I love ginger so any addition of it in chocolate cakes is a winner for me, and marrow and ginger jam is on my preserving menu this weekend after a kind neighbour left a rather large barrow of them on my doorstep before running away!
    Those wee cakes look DELICIOUS ~ great photos.

  3. I don't see anything wrong with your piping skills at all, they look perfect to me. Such wonderful looking cupcakes ;0)

  4. They look fabulous - great piping and decoration. I know what you mean about total coverage vs swirl in the centre - I chop and change what I do.

    I really like the Primrose Bakery cupcake recipes, I've had lots of success with them, and this looks like a great way of adapting the recipe!

  5. love the sound and look of these..i'd love to try the way how much baking powder did you use?

  6. So much ginger doing the rounds at the moment but I think these beat them all hands down! I live your icing too. I keep promising myself to learn how to ice stuff. One day...

  7. Jo - thank you. It always gives me a thrill when someone says one of my cakes looks elegant - it so isn't me ;-) Fashion in cakes may not be your thing, but you're right up there on the bread front.

    Karen - he he, have fun with those marrows! Where would we be without spices, it's hard to imagine food now with none of my favourites ginger, cinnamon, cardamom and chilli.

    Chele - thank you. I think it's the piping bags themselves I really need practice with.

    C - thank you. Yes, I've only had successes with Primrose Bakery recipes so far. So you've not come down on one side or the other re centre swirl or complete swirl?

    Janice - you say the nicest things.

    Hazel - thank you and thanks for pointing out baking powder omission -now rectified.

    Dom - The ginger must be a reflection of our need to warm ourselves up in all these autumnal gales. When it comes to decorating, mostly I just find it a faff and really, when it comes down to it, I like a cake to look home made.

  8. Mmmmm, ginger is one of my all time favourite things! These look lovely and the piping looks fab! I love the decoration, too. I'm always chopping and changing between full cover piping and little swirls in the middle, it usually depends how much buttercream I've got; it's a right pain to run out before they're all done! Cute cases too, where are they from?

  9. It is definitely ginger season - I had some lovely stem ginger loaf yesterday by the sea. The piping looks v good!

  10. How lovely - chocolate and ginger is a combination I've really grown to love; I didn't like it at all when I was younger.

  11. Kim - thank you. Good tip about how much piping to do depending on quantity. I can't remember where I picked up the cupcake cases, but the make is "Easybake".

    MCB - you are right, I'm seeing ginger all over the net. Eating ginger loaf by the sea sounds fab.

    CityHippy - thank you.

    CC - hard to imagine, but glad you're on board now ;-)

  12. Ooh, they do look good, thanks Choc! We're going through a ginger phase at the moment - we've just got hooked on Rochester Ginger Drink!

  13. these look lovely - I can't master the whole piping business and I find it adds so much icing to the cake that I am loathe to do it unless necessary - but it does look pretty when done well

  14. this recipe looks terrific.
    Shirley R.

  15. I've never had ginger cupcakes before. I love gingerbread and ginger biscuits covered in chocolate so these look good.


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