Rêveuse Recipe: Ginger Honey Cupcakes

Rêveuse Recipe: Ginger Honey Cupcakes

What better way to celebrate National Honey Bee Day, which happened yesterday on the 15th of August, with a delicious and warming ginger honey cupcake. Growing up in an Asian household, we were taught that ginger and honey were both natural foods that were a great remedy when we had the flu, so we had plenty of it in our steaming ginger chicken broth soups and drink cupfuls of sweet honey lemon ginger drinks. Ginger has many great health benefits, such as its anti inflammatory properties and helping to reduce muscle pain and symptoms of nausea and dizziness, whilst honey is said to not only help heal wounds, but is also great for the skin.

In our cupcake, we have opted for ground ginger which always reminds us of the autumnal season (which the weather has been reminding us of recently), especially as Mary's birthday is during Halloween, when we love to come together to drink pumpkin spice latte and revel in the festivities. This cupcake is not too sweet with underlying flavours, so would be absolutely perfect with a spiced drink in hand. 

1 1/4 cup sponge flour
1/4 tsp salt
1/4 baking soda
1/2 unsalted butter, room temperature
3/4 cup sugar
1 tsp vanilla extract
2 large eggs at room temperature
1/2 cup buttermilk (own recipe below)
5 tbsp ground ginger
5 tbsp honey

For the cream cheese frosting
1/2 cup cream cheese
4 tbsp unsalted butter, softened
1 tsp vanilla extract
1 1/2 cup icing sugar
pinch of salt
2 tbsp ground ginger
ginger nut biscuit crushed

SERVES: 12 cupcakes
DURATION: 1 hour

To make buttermilk, mix 1tbsp lemon into half a cup of milk and set aside for at least half an hour until the milk starts to thicken and curdle.

Preheat the oven to 180°C. In a bowl, mix the dry ingredients together; flour, salt, ground ginger, baking powder and set to one side.

Cream together the butter and sugar until light and fluffy using an electric whisk. We have made cupcakes countless of times and found that this part is crucial to creating light airy cakes so cream until looks like whipped cream. Add the vanilla essence and mix. Next, add in one egg at a time until it is fully incorporated into the mixture before adding the next.

Switch to using a normal whisk and mix in 1/3 buttermilk and 1/3 dry mixture at a time, making sure not to overmix it as this makes the end result dense and stodgy. Add the honey and stir. 

Spoon the batter into the cupcake holders and bake the cupcakes for 25-30 minutes until golden on top.

To make the creamcheese, combine all the ingredients together using an electric whisk and beat for 3 minutes until light and fluffy. You can add more ground ginger if you want more of a ginger kick. Once the cupcakes have fully cooled down, start spreading the frosting over the top and crush some ginger nut biscuits on top for decoration. 

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