For a double rich ginger aroma, Aina Garten mixes dry candied ginger into biscuit dough with molasses, and then again sprinkles with candied ginger a homogeneous citrus крем из сливочного сыра. 
Time: one час. 25 minutes Difficulty: easy. Quantity: 12 cupcakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. dark rum or water
- 1/2 tbsp. light raisins
- 110 gr. butter
- 1 tbsp. non-sulfide molasses
- 1 tbsp. (225 gr.) Sour cream
- 1.5 tsp grated orange zest
- 2 and 1/3 Art. premium wheat flour
- 3/4 tsp baking soda
- 1.5 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp coarse salt
- 1/3 Art. chopped dried candied ginger
- 6 sliced halves of dried candied ginger (candied fruit), for decoration
For cream:
- 225 gr. cream cheese at room temperature
- 110 gr. butter at room temperature
- 1/2 tsp orange zest
- 1/2 tsp vanilla extract
- 225 gr. sifted icing sugar
Recipes with similar ingredients: rum, molasses, raisins, cake, cream, flour, sour cream, Philadelphia cheese, Orange zest, vanilla extract, icing sugar, biscuit dough, ground ginger, cinnamon, cloves, candied fruit
Recipe preparation:
- Pour rum into a small pan, put raisins in it, cover and heat until the rum boils. Turn off the fire and let stand. Put cream in another small pan butter and molasses and bring to a boil over medium heat. Pour the mixture in the bowl of the electric mixer, setting the nozzle for the shortbread test. Let it cool for 5 minutes, then mix with sour cream and orange zest.
- At this time, in a small bowl, mix the flour, soda, ginger, cinnamon, cloves and salt. Mix by hand. By setting the mixer on low speed, slowly introduce the flour mixture into the mixture with molasses and whisk until smooth. Strain the raisins and add it and candied almonds in the dough, stirring with a spatula.
- Preheat the oven to 180 ° C. Put in a muffin mold paper molds. Spread the dough on muffin tins (by one full standard ice cream spoon per serving). Bake in the middle of the oven 25-30 minutes. to dry toothpicks. Cool 10 min., then remove from the mold.
- For cream in the bowl of the electric mixer, setting the nozzle for shortcrust pastry, mix cream cheese, butter, orange zest and vanilla extract. Add sugar and whisk until homogeneous. When the muffins have cooled, sprinkle them liberally cream and garnish with slices of candied ginger.
