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Orange & Ginger Cupcakes
BY Mahbir
Serves: 12 cupcakes • DIFFICULTY: Easy
PREPARATION Time: 20 minutes
COOKING Time: 20-25 minutes
Ingredients
250 grams self raising flour
50 grams wholemeal flour
90 millilitres sunflower oil
180 grams caster sugar
180 grams apple puree
240 millilitres semi-skimmed milk
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
1 tablespoon Mahbir Himachal Ginger Powder
1 teaspoon fresh orange zest
1 teaspoon vanilla extract
1 tablespoon icing sugar
non-stick cooking spray
For the apple puree:
2 apples, peeled and cut into cubes
120 millilitres cold water
3 tablespoons lemon juice
Instructions
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Apply a generous coating of non-stick cooking oil spray in each compartment of a cupcake tray. Set aside for later.
- Begin by making the apple puree. Put all of the ingredients into a small saucepan, and simmer for 15-20 minutes until the apple pieces soften. Remove the saucepan from the heat, and let it cool down to room temperature. Using a fork or hand blender, mash the apple mixture to the consistency of a thick paste.
- In a large bowl, mix together the two types of flour, baking powder, baking soda, salt and ginger powder.
- In a separate bowl, whisk the sunflower oil with the sugar and then add the milk, apple puree, vanilla extract, and orange zest. Whisk until smooth. Then add in the combined dry ingredients from the other bowl and using a wooden spoon, mix until thoroughly incorporated.
- Spoon the batter into the greased cupcake tray, filling each compartment only two-thirds up.
- Initially, bake for 20 minutes. Use a cake tester skewer ensuring it comes out clean. If required, return to the oven for a further five-to-10 minutes.
- Remove from the oven and set aside to cool in the cupcake tray for at least 10 minutes. Carefully invert the pan onto a wire rack to cool completely.
- Before serving, give each cupcake a light dusting of icing sugar.
Mahbir’s Personal Touch
For an extra sweet touch, instead of dusting the cupcakes with icing sugar, drizzle them with a sugar glaze. Simply mix 200 grams of icing sugar with a tablespoon of orange juice and mix until you have a smooth paste. Using a teaspoon, glaze each of the cupcakes. Be generous so the glaze drips down the sides of the cupcakes. Allow the glaze to set for about one hour before serving.