Prepare a cupcake with ginger and hazelnut topping for tea to pamper your family. The frosting will add original notes to the ginger cake, without which the baked goods will no longer be so tasty and aromatic.
It is necessary
- For a cupcake you need:
- - 400 g flour;
- - 200 g of sugar;
- - 250 ml of milk;
- - 160 g butter;
- - 4 eggs;
- - 50 ml of lemon juice;
- - 2 tbsp. tablespoons of heavy cream;
- - 1, 5 tsp baking powder;
- - 0.5 teaspoons of ground ginger.
- For nut topping:
- - 100 g of sugar;
- - 50 g of walnuts;
- - 30 g butter;
- - 0.5 teaspoons of ground cinnamon and ground ginger.
- For glaze:
- - 100 g of icing sugar;
- - 2 tbsp. spoons of milk;
- - 0.5 teaspoons of ground cinnamon;
- - a pinch of allspice.
Instructions
Step 1
Let's go to the cupcake. Mash the sugar and butter. Add one egg at a time, beating each time.
Step 2
Pour in milk, lemon juice, cream. Add the ginger, beat the mixture again. Mix the flour and baking powder separately and add in small portions to the buttercream mass. Whisk until smooth.
Step 3
Prepare topping. Mix the walnuts, sugar, butter, cinnamon, ginger separately and refrigerate for 10 minutes.
Step 4
Prepare the icing. Mix milk and icing sugar, add allspice, cinnamon.
Step 5
Grease a baking dish with butter, lay out the topping. Put the dough on top at 3/4 of the height of the mold, put it in the oven for an hour, heated to 180 degrees.
Step 6
Gently remove the cupcake from the mold, let cool. Drizzle with icing. Enjoy your tea!
