Very tasty and mouth-watering treat for the festive table. Bon Appetit!
Flour – 120 grams
Pitted dates – 100 grams
Ginger root – 40 grams
Strong black tea – 100 milliliters
Butter – 130 grams
Brown Sugar – 150 grams
Molasses or honey – 1 tablespoon
Medium egg – 2 pieces
Dried ground ginger – 2 teaspoons
Drinking soda – 0.5 teaspoons
For the sauce
Butter – 50 grams
Brown Sugar – 50 grams
Fat cream – 100 milliliters
Dark rum (optional) – 1 tablespoon
How to make a gingerbread cupcake
Cut the dates into pieces. Finely chop the ginger root.
Preheat the oven to 180 degrees.
Put pieces of dates and ginger in a bowl, pour tea and let soak for 10 minutes. Drain excess tea.
Rectangular 0.9 L cake pan with baking paper.
Cook the dough. Beat butter and sugar with a mixer for 5 minutes in a large bowl. Add molasses or honey, eggs, flour, ground ginger, soda and mix thoroughly with a mixer at low speed. Then add dates with slices of ginger and mix again..
Put the dough into the mold and bake for 40 minutes. Check the readiness with a wooden toothpick by sticking it in the dough: it should be dry.
While the muffin is baking, make caramel sauce. Combine the butter, sugar and cream in a saucepan, bring to a boil, stirring constantly, and cook another 3-5 minutes. Remove from heat. You can add rum as desired.
Put the finished cupcake on a dish, cut and pour sauce.
The cake can be baked in advance, cooled, wrapped in foil and stored in the refrigerator for up to three days. Before serving, chop and microwave.