Another take on my Galaxy Ganach Cupcakes, this time a scumptous ginger, lemon and creamed cheese pound cupcake topped with oh so dark chocolate ganache and styled with gold and silver balls and sprinkled with gold and red glitter, stunning.
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.
