Monday, 16 April 2018

Ginger Toffee Crumb Cupcakes - recipe


 
 
I recently collaborated with The Ginger People to sample some of their wonderful products.  Abbie & Bruce Leeson started the company back in 1984 and it's grown ever since.  Focusing on sustainable farming practices and continually seeking out the best ginger growing areas around the globe they have developed some fabulous products as well as assisting communities that include China, Indonesia, Fiji and Peru that benefit from growing this spicy, healing rhizome.
 
Ginger is well known for its numerous health benefits so I decided to bake something sweet and delicious using the Organic Ginger Juice and the award winning Organic Ginger Syrup and reap some of those health benefits while munching on something 'naughty' (all in moderation I say!).
 
 
Ginger Toffee Crumb Cupcakes
Makes approx. 18
 
INGREDIENTS
Cupcakes
2 ½ cups of plain flour
1 ¼ cups of sugar
3 tsp baking powder
1 tsp salt
2 eggs
125g unsalted butter, softened
½ cup of vegetable oil
1 ½ cups of milk
2 teaspoons of ground ginger
2 tbs of The Ginger People Organic ginger juice
Buttercream
250g butter
350g icing sugar
2 tbs of The Ginger People Organic ginger juice
2 tbs of The Ginger People Organic Ginger Syrup
Toffee Crumb/ Toffee Shards
1 cup of caster sugar
¼ of cold water
½ cup Jordans Oat Clusters Chunky Nut (or any nut muesli of your choice)
 
METHOD
Cupcakes
  • Preheat a fan-forced oven to 160C (fan forced oven) or 180 (for conventional oven). 
  • Line a cupcake tin with cupcake liners.
  • In the bowl sift flour, baking powder, caster sugar and salt. Add softened butter. Using a mixer on low mix until it is a fine sandy crumb like texture (alternatively you can use your fingers to blend the butter and dry mix together).
  • Add milk, eggs, ground ginger, The Ginger People ginger juice, The Ginger People ginger syrup and oil to the dry mix. Mix the batter until well combined (approximately 30-45 seconds).
  • Fill each cupcake liner approx. ¾ full. 
  • Bake for 18-20 min or until a skewer (or toothpick) inserted comes out clean. 
  • Allow them to cool completely on a wire cooling rack before decorating.
Make buttercream
 
  • Whip butter until creamy, slowly add icing sugar ¼ cup at a time and mix at high speed until buttercream is light and fluffy.
  • Add The Ginger People Organic Ginger Syrup and Organic Ginger Juice.  Continue to mix (This could take up to 10 minutes)
 
 
To make toffee crumb/shards
 
  • Place ingredients into a saucepan and bring slowly to a simmer to allow sugar to dissolve. Do not mix or touch the ingredients.
  •  
  • Slowly bring to boil. If spatters and sugar crystalises up the side of the saucepan take a pastry brush dipped in water to wash down the sides (this will assist with your sugar not crystallising).
  • Take the sugar to a dark caramel colour and pour over the cereal (or just over baking paper if you want to make toffee shards). 
  • Let harden. Once the toffee is set, place in a blender and pulse until you get a crumb. Set aside in a bowl.  If making shards, snap toffee into pieces. 
To decorate
  •  Pipe or dollop buttercream onto cooled cupcakes and dip into toffee crumb. Place a shard of toffee on top.
  •  Drizzle The Ginger People Organic Ginger Syrup over top of cupcake.
 
 
these cupcakes were a hit with my collegues this morning!  Nothing says hurry up Autumn than warming, spicy ginger! 
 
 
*Roofoodblog would like to thank to The Ginger People at  https://au.gingerpeople.com/ and Sam Jennings PR for the opportunity to work with this awesome product!

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