I’m constantly on a journey to try and find that perfect recipe for eggless cake, if you don’t know, these cakes are difficult to get right as they don’t contain the protein to give the cake the moistness it needs and I want to make these cakes without using egg replacer. One of the most recent ones I have made was the Eggless Guinness cake, I really liked this one, it was quite rich, moist but dense but and most importantly the flavour was yummy.
I came across this recipe and thought ohhhh lovely, what a nice autumnal recipe. I love the taste of ginger in cakes and one of my favourite shop brought cake is Jamaican ginger cake. I decided to add a grated apple for extra moisture and texture. The cupcakes however didn’t taste of apple that much as the taste of ginger and spice taste was taking over.
I did loveeeee the taste the cakes but as for moistness and cake texture goes it didn’t quite live up to it, which was a shame! Oh well back on to my quest.
- 100g - butter
- 2 tbsp - honey
- 1 tbsp - molasses
- 1 tsp - vanilla extract
- 1/4 juice - lemon
- 300ml - boiling water
- 325g - self raising flour
- 50g - caster sugar
- 50g - brown sugar
- 1 tsp - bicarbonate of soda
- grated zest of - 1 lemon
- 2 - preserved ginger, chopped
- 2 tsp - ground ginger
- 1/2 tsp - mixed spice
- 1 tsp - cinnamon
- 1 grated - small apple
- 150g full fat cream cheese
- 20g - unsalted softened butter
- 1 small tub - double cream
- 2 tbsp - honey (to taste)
- icing sugar - (to taste)
- 1 tsp - vanilla extract
- chopped crystallised ginger
- 1. Line a cupcake tin with liners and preheat the oven to 175°C.
- 2. In a saucepan put the butter, honey, sugars, molasses, lemon juice and vanilla extract in a heatproof bowl and stir until the butter has melted.
- 3. Meanwhile in a separate bowl mix together the flour, sugar, bicarbonate of soda & lemon zest, grated apple, chopped crystallised ginger.
- 4. Once the butter has melted, add the wet ingredients into the dry, and mix until well combined.
- 5. Place the batter in the cases and fill to the top and bake for 15 minutes until it's cooked.
- 1. With a stand mixer or hand mixer mix the double cream until just whipped don't over whip.
- 2. Place the cream into a bowl.
- 3. In the same bowl add the butter and blend until smooth, add icing sugar if needed blend until smooth then add the cream cheese blend for a minute. Add the whipped cream and mix until combined.
- 4. Decorate the cooled cupcake and place the chopped ginger.
- I added the grated apple, brown sugar and molasses but these are optional and not in the original recipe.
