Ginger-caramel cupcakes

Name: Ginger-caramel cupcakes
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 30 g fresh ginger root; 430 g soft lactose-free butter; 150 g demerara sugar; 1 pinch Salt; 7-10 Tbsp pulp of 1/2 vanilla pod; 4 Eggs (size M); 300 g Flour; 2 TEASPOONS Baking Powder; 300 g lactose-free whipped cream; 150 g Sugar; 7-10 Tbsp Muffin paper baking cups

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 12

30 g fresh ginger root
430 g soft lactose-free butter
150 g demerara sugar
1 pinch Salt
7-10 Tbsp pulp of 1/2 vanilla pod
4 Eggs (size M)
300 g Flour
2 TEASPOONS Baking Powder
300 g lactose-free whipped cream
150 g Sugar
7-10 Tbsp Muffin paper baking cups

Directions

1
Peel and finely grate the ginger. Cream 150 g butter, brown sugar, ginger, salt and vanilla pulp with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 75 g cream
2
12 Line the troughs of a muffin tin with one paper baking tray each. Spread the dough evenly in the troughs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove from the oven. Let the muffins cool down on a cake rack
3
For the caramel butter melt sugar in a pot. Add 30 g butter and 225 g cream and simmer at reduced heat until the caramel is completely dissolved. Let it cool down to room temperature
4
Whisk 250 g butter with the whisk of the hand mixer until white and creamy. Add 120 g of the prepared caramel sauce by the spoonful while stirring. Pour the caramel butter into a piping bag with leaf spout and decorate muffins with it. Drizzle with the remaining caramel sauce
5
Preparation time approx. 1 hour 10 minutes. waiting time approx. 1 hour