Gingerbread Latte Cupcakes/Petits gâteaux café au lait-pain d’épices

Brrr….I don’t know about you, but round here it’s Chills-Ville. Ya know? The type of cold that enters your bones and turns your blood to icicles.  During these troubled times, let’s all take a minute to appreciate the clever bloke that invented central heating.

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Right, now, back to me.  As you all know, I’m a Brit that doesn’t drink tea.  I don’t drink coffee either, hot chocolate’s my poision, which is generally reserved for special occasions such as these. I guess…the good thing about the Big Freeze is, it usually makes me want to jump in the kitchen and bake something, so I can’t really complain.  Me and my oven have been spending a lot more time together and the two of us came up with this….

I do not exaggerate when I tell you that this recipe and these cupcakes are rather exquisite. The icing alone should have it’s own facebook page!  I mean I don’t even like coffee and found myself eating it in a rather unhealthy nutella-esque fashion.  For those of you who know what I’m talking about, finger beats the spoon any day!

The combination of ingredients is like the perfect puzzle, my beloved ginger cosying up with her good friend chocolate, injected with a good dose of coffee for kick. Who could ask for more?

Less talk, more eating….

Gingerbread Latte Cupcakes

For six cupcakes

  • 60g golden syrup
  • 60g dark molasses
  • 100ml double cream
  • 62.5g buckwheat flour
  • 30g cornstarch
  • 30g ground almonds
  • 62.5g dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cocoa powder
  • 1/2 teaspoon ground coffee
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 tsp cloves
  • 1/8 sea salt
  • 67g/1/2 a stick butter, softened
  • 1 large egg

Coffee Cinnamon Buttercream

  • 67.5g butter, softened
  • 1/2 teaspoon vanilla extract
  • 250 icing sugar
  • 1 1/2 tablespoons milk
  • 1 teaspoon ground coffee and 1/2 teaspoon ground cinnamon mixed with 1/4 teaspoon hot water.

Preheat the oven to 180°C /350°F

Put the golden syrup, molasses and cream in a saucepan and heat until the ingredients are all mixed together.

Sift all the dry ingredients together.  Put the butter and sugar in a mixing bowl and beat until pale and fluffy. Add the eggs one by one, beating after each addition.

Beat in 1/3 of the melted syrup mixture and 1/3 of the dry ingredients, then add the remaining syrup mixture and dry ingredients until well mixed.

Divide the mixture into cupcake cases and bake for 20 to 35 minutes.

Coffee Cinnamon Buttercream

As the cupcakes are cooling, put the butter in a bowl and beat until very smooth.

Add the vanilla, sift half the icing sugar and beat until incorporated.  Add the second half of the sugar and and beat again.

Pour in milk slowly and  then beat again.

Add the cinnamon-coffee paste and beat into the buttercream  icing onto the tops of your cooled cupcakes.

Adapted from Making Cupcakes with Lola
 
 

Petits gâteaux café au lait-pain d’épices

Pour six petits gâteaux

  • 60g de mélasse raffinée
  • 60g de mélasse
  • 100ml de crème fraiche épaisse
  • 62.5g de farine de sarrasin
  • 30g de maïzena
  • 30g d’amandes en poudre
  • 1 1/2  c à c de poudre à lever
  • 1 1/2 c à s de cacao
  • 1/2 c à c de cafe
  • 1 c à c de gingembre en poudre
  • 1/4 c à c de muscade en poudre
  • 1/8 c à c de sel marin
  • 67g de beurre
  • 62.5 g de sucre roux
  • 1 oeuf, gros

Crème au beurre, cannelle-café

  • 67.5g de beurre
  • 1/2 d’extrait de vanille
  • 250g  de sucre en poudre
  • 1 1/2 c à s de lait
  • 1 c à c de café moulu, 1 c à c de cannelle en poudre  melange avec 1/4 c à c d’eau chaude

Préchauffer le four à180°C /350°F

Chauffer la mélasse raffinée avec la mélasse et la crème dans une casserole jusqu’à ce que le mélange se fondre.

Dans un bol, tamiser les ingrédients secs et laisser de côté

Dans un autre bol, battre le beurre et le sucre  jusqu’à ce que la pâte soit pâle et mousseux.  Ajouter le oeufs un par un en mélangeant bien à chaque ajout.

Ajouter 1/3 de mélange mélasse fondu et 1/3 des ingrédients secs and mélanger, puis ajouter le reste des ingrédients secs et le mélasse et battre bien.

Diviser la pâte entre les moules à cupcakes et faire cuire pendant 25-30 minutes.

Crème au beurre, cannelle-café

Battre le beurre dans un bol jusqu’à ce que le beurre soit mou et lisse.

Ajouter la vanille, tamiser la moitié du sucre dans le bol et battre jusqu’à l’incorporation. Ajouter l’autre moitié du sucre et battre à nouveau puis ajouter la pâte

cannelle-café et mélanger bien.

Décorer  vos petits gâteaux avec la crème au beurre.

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