not only for the ginger

 ORANGE & GINGER MUFFINS

INGREDIENTS:

• 2 cups flour
  
• 0.5 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 pinch salt
• 0.5 cup buttermilk
• 0.5 cup orange juice
• 0.5 cup vegetable oil
• 1 egg
• 3 tablespoons orange zest
• 2 tablespoons fresh ginger (grated)
• brown sugar to sprinkle on top

INSTRUCTIONS:

1. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Fold in the orange zest and ginger.

4. Fill paper liners with the batter and sprinkle brown sugar on top.

BAKE:    18 min.   170° C

for those in a Christmas mood and their friends

 SANTA CLAUS CUPCAKES

INGREDIENTS:

fot. Sonia Łomnicka

• 2 cups flour
• 0.3 cup brown sugar
• 1 teablespoon cocoa
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon cardamon
• 1 teaspoon oginger
• 1 pinch pepper
• 1 pinch salt
• 1 cup milk
• 1 egg
• 1 stick butter (100g, unsalted)
• 2 tablespoons honey

FOR THE BEARD:

fot. Sonia Łomnicka

• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 1 tablespoon caster sugar
• 1 cup cream cheese

FOR THE FACE:

• 1.5 bar white chocolate (150g)
• 2 tablespoons butter (unsalted)
• 2 tablespoons milk
• 8 biscuits
• 1 teaspoon beetroot extract

FOR THE HAT:

• red cardboard
• cotton wool

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa, soda, cinnamon, cardamon, ginger, pepper and salt. 
In another separate bowl, whisk together the milk, melted butter, egg and honey.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Pour the batter into paper liners.

BAKE:   17 min.   180° C

4. Whip the heavy cream with vanilla sugar, stabilizer and caster sugar. Fold in the cream cheese. 
Let the cream cool.

5. Melt the in a double boiler and add the butter, milk and ground biscuits.
When the mixture has cooled, form faces and place them on top of the cupcakes. 
You can previously cut off uneven cupcake tops.

6. Put the cream into a pastry bag with a small tip to form beards, hair and eyes.
You can use cupcake crumbles from the cut off tops for pupils.
Use the beetroot extract to blush the faces and colour the mouths.

7. Cut hats out of the cardboard. Form wool cotton pompoms and glue them to the hats. 
Stick the hats into the cupcakes.

for those who miss summer

 PEACH & CREAM CHEESE CUPCAKES

INGREDIENTS:

• 1.5 cup flour
• 0.5 cup rolled oats
• 2 tablespoons bran
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 2 teaspoons vanilla sugar
• 1 teaspoon ginger
• 1 pinch salt
• 1 cup milk
• 5 tablespoons oil
• 2 eggs
• 2 teaspoons fresh ginger (grated)

• 3 peaches
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon

• 2 cups cream cheese
• 3 tablespoons butter
• 3 tablespoons caster sugar
• 1 teaspoon vanilla flavour

INSTRUCTIONS:
1. In one bowl, combine the flour, oats, bran, brown sugar, baking powder, vanilla sugar, ginger and salt. 
Whisk together the milk, oil, eggs and fresh ginger in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Dice two of the peaches. Fry them on a pan with the honey, lemon juice and cinnamon.

4. Fill paper liners with one tablespoon of batter, add a teaspoon of cooled peaches and cover it 
with another tablespoon of batter.

BAKE:   22 min.   170° C

5. Combine the cream cheese, butter, caster sugar and vanilla flavour.

6. Put another teaspoon of peaches onto the cooled cupcakes. Decorate them with the cream and peach slices.