Ginger and Chocolate Chip Cupcakes

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

Ingredients

3 eggs

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)

Method

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.

cake

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:

IMG_3253

Yummy! Highly recommended!

Check them out:

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6 comments

  1. Ps. Love the new blog banner!

    1. Thanks! I kind of like my page to be plain and simple, but wanted a bit of pretty so I made it using picmonkey!

  2. Looks Yumm! Too bad that I’ve given up wheat!

    1. But they’re totally wheat free ladyface! Rice flour and ground almonds! It’s all good! You can be all over this! X

  3. D’oh! My bad! Perfect for me indeed. I miss cake-y stuff a lot. (very likely your brother will eat ALL the chocolates before I get to melt them tho).x

    1. Like brother like sister!

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