Ginger-caramel cupcakes

Name: Ginger-caramel cupcakes
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 30 g fresh ginger root; 430 g lactose-free soft butter; 150 g demerara sugar; 1 pinch Salt; 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
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

30 g fresh ginger root
430 g lactose-free soft butter
150 g demerara sugar
1 pinch Salt
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 and salt 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-creamy. Add 120 g of the prepared caramel sauce by the spoonful while stirring. Fill caramel butter into a piping bag with a leaf spout and decorate muffins with it. Sprinkle with the remaining caramel sauce
5
Preparation time approx. 1 hour 10 minutes. waiting time approx. 1 hour