Ginger Caramel Cupcake

Ginger Caramel Cupcake

Category: Bakery products

Ingredients
Wheat flour	350 g
Milk	300 ml
Dark sugar muscovado (this is a kind of unrefined sugar )	500 g
Butter	250 g
Egg	2 pcs.
Ginger root	3 cm
Baking powder	2 tsp
Allspice ground pepper	1 tbsp. l.

Cooking method

• Pour sugar into a saucepan, add 2 tbsp. l. water and, stirring, melt it (it will flow like caramel or molasses). Add butter, melt with sugar over low heat.
• Remove from heat, pour in cold milk, stir. I wielded a whisk. Then beat in the eggs one at a time. Add ginger, pepper, baking powder and then sifted flour to the liquid. Mix everything. The dough is rather liquid, it is easily stirred with a whisk without additional devices. ...
• Grease a form of "savaren" type, that is, a round one with a hole in the middle, grease with oil (I took a silicone one and slightly greased it with vegetable oil). Pour the dough there and bake for 1.5 hours at 160 degrees.
• A little about muscovado. Suddenly someone has not heard of such sugar. This is the most unrefined of unrefined sugars, if I'm not mistaken. It contains a very large amount of molasses (molasses). Because of this, it looks like ... I don't even know what, but not the usual refined sugar. And the cupcake, if you noticed, is brown, although never chocolate. This is the result of the presence of molasses. Muscovado is the heart of this recipe. It cannot be replaced by anything.
• 

Note

Fished out of the Deli recipes collection. I love tart, aromatic pastries, and in winter it is the place. You come home after skiing from the mountain: your cheeks are red, steamed, mittens and children are wet through and through, a feeling of cheerfulness and joy, which for some reason immediately disappears in the warmth. A drowsy-drowsy state attacks, the desire to sit with a large kettle and a piece of something tasty and fragrant in a cozy corner and not get up for the next hundred thousand million years. This cupcake is just for such an occasion. It belongs to the category of Christmas baking, but, in my opinion, it is not too original for Christmas, but also not too mundane for everyday use. He is from the category: "Why not ask me today in the kitchen?"

The cupcake must be cooled down. At least to a warm state. It is moist, fragrant, stains from its treacle pulp remain on the cut after the knife. I ate one small bite and was full. But the children, who after a wonderful ride were pushed into the bathroom, jumped out of there, ate half a cake with warm milk.

[Scarecrow]

Scarecrow Ek in your Tula province with Muscovado
well! I wanted to bake some kind of delicacy, went, bought, baked

And it is not very sweet due to the 500 gr of sacher?

Is it called that? Isn't that just brown sugar?

Yes, it seemed normal with Muscovado. Periodically I got caught in the METRO. I always have it in my stash. If you need a muscovado somewhere, don't worry, figs, you can replace it with something, that's exactly what you need and that's it. Usually for spicy muffins, gingerbreads, etc.

The cupcake is sweet. Not cloying, just like a regular cupcake. Now, if the recipe contained 500g of refined sugar, then the teeth would have glued together first, and then the priest. Muscovado is unrefined. There is a very rich composition, a bunch of valuable substances, water again (it is quite wet).

Is it called that? Isn't that just brown sugar?

Yeah, that's what Muscovado is called:



I didn't find the packaging as I had.

Brown sugar can be different. Including obtained by stirring refined with molasses.The unrefined sugar varieties are light and dark muscovado, demerara and, it seems, turbinado or something. Dark muscovado has the highest molasses content.

[Scarecrow]

Scarecrow, very delicious cupcake! So fragrant! (y) I can smell it through the monitor.
And the crumb of this cake is wet, for example, like "chocolate on boiling water"?

Scarecrow Ek in your Tula province with Muscovado
well!

And we have good from Solodko.

[Scarecrow]

Scarecrow, very delicious cupcake! So fragrant! (y) I can smell it through the monitor.
And the crumb of this cake is wet, for example, like "chocolate on boiling water"?

Even a little less, probably. Or maybe the same. I made chocolate on boiling water twice. But I remember it only hot by its consistency, and I don't cut the cake hot. But the similarity was noticed quite well.

And if, suppose the sugar is white, how much should you add?

And if, suppose the sugar is white, how much should you add?

I think that the gram is in the region of 200. But it will never be the same. Where to get that strong caramel spirit that molasses gives? Only if you add it separately in this case. Where can I get it?

You can try regular sugar and butter in a skillet until caramelized. You just need to make a small fire and watch carefully. so as not to burn

You can try regular sugar and butter in a skillet until caramelized. You just need to make a small fire and watch carefully. so as not to burn

Simply melted sugar will not replace the amount of molasses found in dark muscovado. I will bake next time - I will show. It melts like butter and has a consistency like liquid caramel that is almost black in color. Can add molasses additionally?

And when the cake stands a day, it becomes the consistency of a gingerbread. The pulp is firm, moist. This is also the result of molasses.

I found it. This is what black syrup (molasses) looks like. Overheated muscovado looks the same, since there is a lot of this molasses there.

We do not have muscovado (although we do have it), but our Ukrainian unrefined dark sugar. The price is much cheaper and the properties are very close.

We do not have muscovado (although we do have it), but our Ukrainian unrefined dark sugar. The price is much cheaper and the properties are very close.

Option!

By the way, probably there you process any sugar, not only beet sugar, because there are many ads on the sale of molasses from Ukraine.

There may be many advertisements, but there is practically no molasses on the domestic market, or its appearance is so rare that they can be ignored. Several years ago, we suddenly had unrefined beet sugar at a price comparable to refined sugar. Within three months, its price suddenly soared to the level of imported brown sugar. And then he disappeared altogether.

And we have good from Solodko.

This is my sugar. Will it fit?

In principle, it is unrefined, which is already close to the original. But the result is unknown. The problem is, I don't know how much unpeeled cane is different from unpeeled beetroot.

I think it won't be worse than white sugar.
I'll have to try.

Tanya, we sell cane sugar, it really costs so much 78g -500g.

Tanya, we sell cane sugar, it really costs so much 78g -500g.

If you have molasses, I think it would be more appropriate to use it, especially since Natasha said that this sugar contains a lot of it.

And here I sit and think, what will happen if I take honey?

And here I sit and think, what will happen if I take honey?

It will be very sweet, probably we should take less honey.

[Natasha]

If you have molasses, I think it would be more appropriate to use it, especially since Natasha said that this sugar contains a lot of it.

Natasha, I have molasses that is still light, Sushkina.
Maybe add some more malt for color?
Lyulёk said that the difference in light and dark molasses is only the addition of malt (as it was written on the label).
There is also brown and ginger malt, but I have brown from the Bakery House.

And in my opinion the color is not that important, so there is no point in adding malt there.

I think that you can try to take one glass of honey, which is about 350 g (I have a glass of honey + a glass of sugar in one recipe for 3 glasses of flour, here are about two glasses of flour).

[Scarecrow]

Scarecrow, thanks for the recipe.
Baked a light version with 50 g butter and 50 g very dark unrefined cane sugar (it doesn't even have crystals)

Alexandra, does your version taste and smell molasses?

[Scarecrow]

Scarecrow, yes, you can feel a soft creamy-caramel flavor (vanillin also helps), very gentle ginger (maybe put a little) and sets off the zest. A very harmonious and balanced taste turned out

Eh, instead of zest it would be nice to try allspice. It is very interesting in baking.

The variation turned out with quite significant differences - whole flour with bran, zero cottage cheese, 5 times less sugar and butter ... I couldn't even bear in the name that the cake was caramel ...

And with pepper, I made pickled gingerbread and diet gingerbread. She treated the native Riga woman, she immediately said - the taste from childhood, peppercorn cookies "peperkukas" ...

We order molasses here 🔗 They have delivery anywhere in the world

Just recently, some "chief on the plates" in dietetics spoke about brown sugar and said the following about brown sugar: "brown (unrefined) itself is more useful than white. But unfortunately it is not produced here, but is usually brought from South America. carried on ships, where there are a lot of rats, actively sprinkle arsenic. And since the humidity is increased, the sugar begins to absorb arsenic. All the consignments of brown sugar that came to us for verification simply went off scale in terms of arsenic content. Sugar itself is useful, but they carry its wrong. Normal brown sugar does not fall into Russia "