2020-08-13 / test@t

Double Lemon Soaked Gingerbread Cupcakes

For ginger lovers. This is an economy version using ground ginger instead of fresh ginger. Very tender and aromatic muffins are obtained, which are soaked twice with lemon syrup.

Ingredients

premium wheat flour, sifted 255 g
baking powder (no top) 1.5 tsp
fine salt, sea salt 0.5 tsp.
ground ginger (freshly opened pack! no top) 1 tbsp.
ground cinnamon (with a little top) 1 tsp
ground nutmeg 0.5 tsp
unsalted butter, room temperature 223 g
white sugar 230 g
zest from 1 lemon with a diameter of 4 * 6 cm (medium), freshly grated
lemon juice, freshly squeezed 2 tsp
chicken egg, C1 3 pcs.
milk 3.2% fat 85 g
white sugar (impregnation) 110 g
water (impregnation) 60 ml
juice from 1 lemon with a diameter of 4 * 6 cm (medium), freshly squeezed (impregnation)

STEP-BY-STEP COOKING RECIPE

Step 1

Arrange all the ingredients in bowls in advance (the speed of kneading the dough affects the result). Nuances. I will soon post recipes with fresh ginger, although in this recipe I do not recommend replacing ground with natural, because then you need to change the ratio of ingredients. In no case should you replace butter with margarine if you don't want to get raw baked goods. Do not overdo it with lemon juice in the dough, otherwise the baked goods will not rise (we have a baking powder in our composition). Do not melt the butter, let it warm up to room temperature and soften naturally.

Step 2

Turn the oven on to warm up to 160 ° C. Set the oven rack in the middle (baked goods will bake better). Prepare a silicone or metal mold (any), namely, apply oil spray to the mold using a fine sieve with flour, dust it lightly with flour, shake off the rest into the sink. Or use a special flour spray for baking. Place the dish on a baking sheet.

Step 3

Sift flour into a medium bowl, add baking powder, salt, ginger, cinnamon, and nutmeg. Mix with a hand whisk, 30 sec. This will enrich the dry mixture with oxygen and make it homogeneous.

Step 4

Combine sugar and soft butter in a separate bowl. Beat with a mixer for 5 minutes, stopping 2 times to scrape the oil with a spatula down from the sides of the bowl. Beat at maximum speed if you have a hand mixer, or medium (6) if you have a stationary mixer. The oil should turn white and "fluff", as it were.

Step 5

Introduce over the egg, each time beating the dough with a mixer for 1 min 30 sec at low speed. And so three times. Each time you add an egg, scrape the dough with the spatula down the bowl.

Step 6

Now remove the zest from 1 medium lemon with a special grater, only the yellow layer (white will give bitterness, we don't need it), set the zest aside. Squeeze the juice out of the lemon and measure out 2 tsp.

Step 7

Add zest, 2 tsp lemon juice, milk on top of the dough and walk with a mixer on low speed for 30 seconds.

Step 8

Introduce the flour mixture in three passes, stirring each time with a mixer at the lowest speed for no more than 20 seconds per run. Scrape the dough off the sides of the bowl with a spatula down

Step 9

For a more even filling of the grooves of the cupcake mold, I recommend transferring the dough into a plastic disposable bag with a clip or a zipper at the top, squeeze out excess air, close. Now cut one corner of the bag at the bottom and squeeze out the dough through this hole. In this recipe, the dough does not rise much, so fill the grooves of the mold 80%.

Step 10

Bake muffins for 25 minutes (if you have convection - all individually). At the end, pierce a couple of cupcakes of your choice with a toothpick, it should come out dry. Leave the muffins to rest in the mold for 10 minutes, then remove the muffins from the mold and transfer to a wire rack to cool. Move on to making the syrup. Important! If the muffin pan has noticeably deep indentations, then bake for 25-35 minutes.

Step 11

Syrup. Take a 1 liter dipper, combine water, sugar 110 g, juice of 1 lemon + you can add the remaining juice from the previous one. Put the mixture over medium heat, stir once, spreading the sugar, bring to a boil. When the liquid boils, let it boil for exactly 3 minutes, remove from heat, let cool slightly, 10 minutes. The syrup will be liquid and practically will not change color, as intended.

Step 12

Pour the warm syrup into a mug with a spout to soak the cupcakes more easily. Place some foil under the rack of muffins to keep the syrup from staining the table. Pour a thin stream of syrup over each cake, no more than 2-3 tbsp. for each (you can measure it or by eye). Leave to soak for 10 minutes. Repeat one more time.

Step 13

Cupcakes are ready to serve. It goes well with unsweetened black tea, Turkish coffee (with cardamom). If the baked goods seem a little dry to you, I recommend using whipped cream (no flavors, regular, in a spray can). Enjoy your meal!

Preparation time

10m

Cooking time

50m

Servings

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