American Ginger Cupcake
by Editorial Staff
American Ginger Cupcake is arguably the tastiest ginger cupcake I’ve ever tasted. Delicate, soft, melting in the mouth – this is how this cake can be described.
Cook: 1 hour
Servings: 6-7
Ingredients
- Flour – 200 Grams
- Ginger Powder – 2 Teaspoons
- Cinnamon – 1 Teaspoon
- Salt – 1/2 Teaspoon
- Seasoning Blend (Nutmeg, Black Pepper, Clove) – 1/2 Teaspoon
- Soda – 1 Teaspoon
- White sugar – 100 grams
- Molasses – 120 Milliliters
- Vegetable oil – 120 Milliliters
- Egg – 1 Piece
- Hot water – 120 Milliliters
- Orange juice (or lemon) – 60 Milliliters
- Orange (or lemon) zest – 1 Teaspoon
Directions
- Sift the flour into a bowl, add ginger powder, a mixture of spices, cinnamon, salt, sugar and soda there.
- We mix the whole thing thoroughly.
- Add egg, molasses and butter to the dry mixture.
- Knead with a whisk.
- Pour in hot water and stir with a whisk until smooth.
- Sprinkle the baking dish with oil and sprinkle with flour. Pour the dough into it – and in the oven preheated to 180 degrees for 35 minutes.
- In the meantime, let’s get down to our icing. We mix orange juice and powdered sugar, and here we add orange zest. Stir and put on low heat. We warm up until the powdered sugar is completely dissolved.
- We remove from the fire. For taste, you can drip some lemon or lime juice.
- After the agreed 35 minutes have elapsed, we check the readiness of the cake – pierce it with a skewer, if the skewer is dry, then it is ready.
- Fill the cake with orange glaze and leave at room temperature until the glaze hardens.
- I suggest serving with a scoop of good ice cream and some kind of fruit. Mmm …
Bon appetit!
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