Putting vegetables in cake makes it healthy right? Even though it has chocolate in it too? That’s my story and I’m sticking to it.
Much like every other time I bake… I added a little something extra when making these cakes…….. Ginger!
Ginger and Chocolate Chip Cupcakes Recipe – adapted from Red Velvet Chocolate Heartache by Harry Eastwood
180g demerara sugar
250g carrot, grated
10g ginger, grated
2tbsp strong coffee or hot water
120g rice flour
50g ground almonds
40g cocoa powder
2 tsp ground ginger
2 tsp baking powder
1/4 tsp salt
100g chocolate chips
melted chocolate for the top (optional)
Preheat the oven to 180C/350F and line a muffin tin with paper cases.
In a large bowl, whisk together the eggs and sugar for 5 minutes until the mixture has quadrupled in volume and is extremely fluffy.
Whisk in the carrot, ginger and coffee (or hot water). When they are fully incorporated, beat in the flour, ground almonds, cocoa powder, ground ginger, baking powder and salt until well combined. Fold in the chocolate chips with a spoon until they are uniformly dispersed.
Spoon the mixture into the paper cases, and bake in the oven for 25 minutes.
Leave to cool in the tin for 5 minutes, then remove to a cooling rack and leave to cool completely.
Either leave them plain – super tasty as is, or cover with melted chocolate:
Yummy! Highly recommended!
Check them out: