Monday, February 5, 2007

Ginger & Lemon Creamed Cheese Cupcake with Dark Chocolate Ganache and Crystalised Ginger

I made these delicious temptations last year out of some leftover cake batter. They were so good. Basically we're talking about a Pound cake based on crystalised ginger, lemon zest and creamed cheese, thickly topped with dark chocolate ganache and some more crystalised ginger to decorate.

I have had a couple of requests for this recipe misocrazy (who asked for it months ago) and iluvpearlmilktea. Please enjoy.

This cake mixture is enough for two 9 x 2 inch round pans, I suggest you halve the quantities unless you want dozens of cupcakes.

Ginger & Lemon Creamed Cheese Pound Cake

Grease and flour two 9 x 2 inch round pans. Preheat the oven to 350oF. Have all ingredients at room temperature.

In the bowl of an electric mixture, beat at high speed until light and fluffy:

9 ounces (2 sticks) unsalted butter

Add and beat well at high speed:

8 ounces cream cheese

Add and cream until light and fluffy:

1 1/2 cups sugar

Add one at a time, mixing well after each addition:

4 large eggs

Add and beat a low speed just to incorporate:

2 tablespoons fresh lemon juice

1 1/2 tablespoons grated lemon zest

1 teaspoon pure vanilla extract

On a piece of wax paper, sift together

2 1/4 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

Add the dry ingredients to the butter and egg mixture and mix on low speed until smooth.

Stir in by hand:

1 cup (6 ounces) finely chopped crystalised ginger

Pour a scant 3 cups to fill one pan and pour the remaining batter into the other. Bake the less full pan for 25 to 30 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes for 15 minutes before turning them out of their pans.

If you are making cupcakes, line a 12 hole standard muffin pan with papers. Fill each paper only 1/2 way up, this will allow for a deep ganache layer. Bake for 1o minute, but please check carefully as they will cook quickly.

Recipe taken from The Whimsical Bake House, Kaye & Liv Hansen

Dark Chocolate Ganache - Enough for 12 cupcakes

Bring to boil in a small saucepan:

1/2 cup (125ml) thickened cream

Pour over in a small bowl:

200g dark eating chocolate, coarsely chopped

Stir until smooth. Stand at room temperature until ganache is a thick pouring consistency.

Ganache recipe is from the Australian Women's Weekly 'cupcakes' book.

5 comments:

acaligurl said...

these look amazing. i'm hungry.
thanks for getting back to me.
RIP computer!
i would love the recipe (choc ganache and cupcakes?)
thank you!!
acaligurl
acaligurl17@yahoo.com

Kuka said...

Have you tried the 'coconut kisses' from the AWW cupcakes book?
Mine all sank in the middle =(
btw your cupcakes look great!

cupcaketastic said...

Kuka, haven't tried that one yet. But I love coconut and have been eyeing off that recipe. Will put it on the too do list.

Kuka said...
This comment has been removed by the author.
Kuka said...

mine looked good, but like I said, i think the mix was too loose and they went all sinky in the middles. The choc rasperry, however (i think they're called something about valentine in the book) were divine - the best anything I have EVER baked! good luck =)