/ Recipe Spicy Cupcake with Ginger

Recipe Spicy Cupcake with Ginger

  • Wheat flour - 3 cups
  • Mixture of 5 Chinese spices - 1 st. a spoon
  • Soda - 1 teaspoon
  • Salt - 1/2 teaspoonfuls
  • Vanilla extract - 1 1/2 teaspoons
  • Black pepper - 1/4 teaspoons
  • Sugar - 1 glass
  • Of crystallized ginger - 1/2 cup
  • Chopped unsalted butter at room temperature - 1 1/2 Pieces
  • Large eggs - 2 pieces
  • Dark molasses - 1 glass
  • Powdered sugar - To taste (for sprinkling)

1. Dilute the dark molasses with 1 glass of hot water. Preheat the oven to 175 degrees with the rack in the lower third. Lubricate with oil and sprinkle with flour a cake pan. In a bowl, mix the wheat flour, a mixture of Chinese spices, soda, salt and black pepper. 2. Using a food processor, mix the sugar and ginger until the ginger is ground. 3. Using an electric mixer, whip butter, sugar-ginger mixture and vanilla extract at high speed for about 5 minutes. Add eggs, one at a time, whisking after each addition with a mixer at medium speed. Add the flour mixture alternately with treacle in 3 steps and whip with a mixer at low speed. 4. Pour the dough into the prepared cake pan and bake until the cake starts to move away from the edges of the mold and becomes elastic to the touch, about 1 hour. Place the form on a counter and allow to cool for 20 minutes. Remove the cake from the mold on the rack and allow to cool completely. Sprinkle with powdered sugar, cut into slices and serve.

Servings: 8-9

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