Honey-ginger cupcake with walnuts
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Very fragrant cupcake for fans of ginger and honey. A recipe from "recipe Collection" №1 January 2011. With my small additions and changes.
Ingredients for Honey-ginger cupcake with walnuts
- Butter - 250 g
- Sugar - 200 g
- Honey - 250 g
- Milk - 300 ml
- Chicken egg - 2 PCs
- Flour - 400 g
- Ginger - 1.5 tbsp
- Soda - 1 tsp.
- Walnuts - 0,5 stack.
- Powdered sugar - 0,5 stack.
Step by step instruction of cooking Honey-ginger cupcake with walnuts
Butter, sugar and honey melt in a saucepan on low heat. Boil for 5-7 minutes. The original recipe used brown sugar, I have an ordinary, in the original, 250g sugar, I - 200. Sugar, in my opinion, you can put even less so as it turned out quite sweet, though not cloyingly.
Give mass to cool slightly. Meanwhile, sift the flour into a bowl. Add soda and a pinch of salt.
Ginger RUB on a small grater.
Add it to the flour, mix well, evenly distributing the flour.
Into the cooled butter-honey mixture to pour cold milk. You can use milk with a lower fat content.
Add the eggs. Lightly whisk.
To chop nuts. Not very finely, I like it when nuts felt... I did it just with a rolling pin. Add nuts to flour.
In the flour pour in the milk and cream mass. Knead the dough. The dough will be quite liquid. As sour cream.
On top of the cupcake to cover the frosting. To do this, mix the powdered sugar and a little water (boiled). The amount of water according to Your wish, but I advise you to add it drop by drop to the icing was not very liquid.
I even sprinkled a little powder to hide some faults, associated with removing.
And can be decorated with nuts.
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