I love these orange ginger cupcakes. They are packed with all my favorite flavors - orange, ginger and chocolate and I can eat these anytime of the day.
The distinct feature of these cupcakes lies in the way I have combined all these flavours together. Although they are all in one cupcake, I have added them as separate components to the cupcakes such that when you take a bite into one of these cupcakes, you know you are biting into an orange flavored cupcake that has chunks of candied ginger as the filling and chocolate ganache as its garnish. How is that for a combination?
This orange ginger cupcakes recipe is a make from scratch recipe, just like all my other recipes. And the ingredients are pretty common too except for the candied ginger which can be purchased from any cake supplies shop. You can chop the ginger into smaller pieces and mix them together into the cupcake batter rather than adding them as a filling to the cupcakes, but I chose to use the candied ginger as the filling for the cupcakes instead of having them mixed in the batter.
Similar to my other cupcake recipes, this recipe is not a calculated recipe which means I do not provide an estimate of number of cupcakes each recipe batch will yield. This is simply because the final number of cupcakes you will get out of each batch would depend very much on the size of the cupcake casing you use. If you intend to make these cupcakes in large batches, I would recommend that you try them out in a small batch. That way, you will know how many cupcakes you will get and multiply the recipe accordingly depending on the number of cupcakes you need to make.
100g castor sugar
100g self raising flour
2 tbsp grated orange rind
1/4 tsp baking powder
4 tbsp orange juice
50g candied ginger (chopped)
Preheat oven to 175 degrees Celsius.
Beat butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, and baking powder. Fold in the sifted ingredients into the creamed mixture alternately with orange juice, starting and ending with flour.
Pour batter into baking cups until they are about half full. Drop a few chunks of candied ginger in the center and top them with cupcake batter until the baking cups are about two thirds full.
Bake for 15 to 20 minutes (depending on the size of the casing you use) or until a toothpick inserted in the center of the cupcakes comes out clean.
Remove the cupcakes from oven and let them cool completely before decorating. If the cupcakes are not to be decorated immediately, store them in an airtight container. If they are left open at room temperature for too long, the cupcakes tend to dry out. The best way make sure the cupcakes remain moist is by letting them cool with a cloth covered on them after being removed from the oven. Once cooled down, store them in an air tight container.
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