Now that the colder months are heading our way the thought of cooking some delicious treats using spices and an under-used mini cupcake maker seemed very appealing. I already had most of the ingredients in the kitchen cupboards including ‘petit four’ cases.
Ginger, along with other spices, originated from India. From as early as 3000 BC a spice trade centre existed at Muziris a coastal port in Kerala. Kerala became known as the “Spice Garden of India’
Below, you will find the recipe I used to cook these little morsels of deliciousness. (Makes around 60 mini cupcakes)
225g/8oz light buttermilk (additional buttermilk for the topping)
175g/6oz light muscovado sugar
200g/7oz black treacle
300g/10oz self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
4 free-range eggs
4 tbsp milk (I used soya milk)
9-12 pieces glacé ginger from a 200g container
For the Topping
3-4 Chocolate flakes (I used Cadbury’s) crumbled
Couldn’t be easier, sieve all the dry ingredients (except the flour) into a large mixing bowl.
Then add the remaining ingredients, adding the flour last.
Mix together with a wooden spoon until all the ingredients have blended together.
Place the ‘petit four’ cases into the cupcake spaces in the mini cupcake maker. Place a teaspoon of the mixture into each cupcake case.
Baked in the oven, they take around 13 minutes to cook at gas mark: 3, electric: 160C/325F. If you are cooking in the oven, place the ‘petit four’ filled cases on a baking tray, in the centre of the oven. Check with a cooking skewer, when the cooking time is up, if it comes out clean they will be cooked completely. Keep an eye, to check how long they take to cook and adjust the time accordingly.
If you are using a mini cupcake maker bakes seven cakes at a time. Each batch takes 13 minutes to bake.
Melt some buttermilk into a small saucepan on a low setting. The amount of buttermilk will depend upon the amount of cupcakes you bake, start with 4oz and melt some more if required. Brush enough melted butter to cover the top of each cupcake. Then place crumbled chocolate flake on top. As the buttermilk cools the chocolate should stay in place.
The mixed flavours, the bite into the ginger pieces and the milky chocolate all combine together to tantalise the taste buds.
TIP: – You can be as creative as you wish with the toppings. You could add icing and decorate them with edible flowers, sprinkles or even smarties to add an array of colour.
To be enjoyed with your favourite tea or coffee. They are so flavoursome they actually go well with a glass of chilled water too.