Ginger Caramel Cupcake

Such a cake is baked for Christmas in the UK, Canada and Australia. As a rule, they give it the shape of savarene, that is, a round high cake with a hole in the middle. Bon Appetit!

dark muscovado sugar – 500 g
egg – 2 pcs..
butter – 250 g
baking powder – 2 teaspoon
ginger root – 3 cm
ground allspice – 1 tablespoon
milk – 300 ml
powdered sugar – 5 tablespoon
flour – 350 g

How to make Ginger Caramel Cupcake

Peel and grate the ginger root.
Pour sugar into a saucepan, add 2 tablespoons of water and cook, stirring until sugar is caramelized, 3-4 minutes. Add butter, mix and cook over low heat for 5 minutes.
Remove from heat, pour in cold milk, mix thoroughly. Beat eggs one at a time and mix again..
Combine sifted flour, grated ginger, baking powder and allspice in a large bowl. Make a recess in the center and carefully pour the caramel-milk mixture. Stirring with a wooden spoon, knead a homogeneous dough. Grease the baking dish with oil, pour in the dough and put in the oven preheated to 160 ° C for 1 hour. Let the cake cool in shape.
Cook the icing. Add 3 tablespoons of water to powdered sugar, mix thoroughly. Pour the cooled cake with sugar glaze, smooth the surface and let the glaze harden. Then cut the cupcake into portions.

Bon Appetit!