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.