January 26, 2007

Ginger-Cardamom-Jaggery Cupcakes

It has been sometime since I have been visiting Cupcake Bake Shop. I love the creativity and the different flavors that Cheryl has been experimenting with. So when she and Garett of Vanilla Garlic announced the Cupcake Round up I wanted to send in something as well.

But here was my dilemma, how do I know the difference between a cupcake and a muffin. And I realized I am not the only one with this question. There are forums which have discussed the same issue, there is a blog about this issue and several other websites with the same question.

After reading through all of them, I realized that there are some subtle differences. Here are some indicators (I say indicators as some are still debating the differences)
1. cupcake has frosting (mostly), muffins don't,
2. cupcakes use cake flour (mostly), muffins don't,
3. cupcakes have a higher content of sugar, muffins don't.

Armed with my knowledge, I was ready to bake my cupcakes. I needed a recipe. I read several recipes and then decided to create my own. I wanted to try a cupcake which included some of the spices I use in my everyday cooking . I decided on ginger, cardamom and jaggery cupcake. They are all strong flavors but went well together. I topped it with fresh cream frosting.

Ingredients:
1-1/2 cups cake flour
1 tsp baking soda
1 tbspoon fresh ginger grated thinly
1 tbspoon candied ginger - I boiled jaggery till it became a thick syrup then added ginger to the mixture. Set it aside to cool.
1/2 tspoon cardamom powder
1/4 tsp salt
1/4 cup fresh cream
1/2 cup butter
1 cup sugar
1/2 cup melted jaggery - jaggery is unrefined sugar. More information here.
2 eggs

For Frosting:
1 small pack heavy cream
1/3 cup sugar


Method:
Combine flour with baking soda and salt. Add the ginger, candied ginger and cardamom powder. Add it to the flour.
Mix the melted jaggery slowly to the flour.
Mix the butter and eggs. Add sugar slowly to the butter and egg mix.
Then, mix it slowly to the flour and jaggery mix. Add the cream as needed till it becomes a smooth mix.
I baked it in muffin pan.
Heat the oven to 350 deg F. Bake for about 15 -20 minutes or till the toothpick comes out clean.
Cool completely.

For Frosting
Mix them together till stiff peaks form.

This is my entry for Cupcake Round up at Cupcake Bake Shop & Vanilla Garlic.

Update- I am also sending this to Rosie at What's the recipe today, Jim? for JFI-Ginger. Happy Hosting Rosie!

15 comments:

  1. Mandira you are really into baking it seems, what is cake flour, so it means we can't use All Purpose Flour ?

    Tomar article ta porlam finally, IndoSunGod pathiyeche :) Bhalo laglo shudhu amar last name is with an a and not u :)

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  2. Anonymous11:28 PM

    I've never heard of cupcakes with this combination of spices. But they look wonderful and I'm intrigued!


    Ari (Baking and Books)

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  3. Wow the cupcake is looking great. Beautiful color too!!! I thought cupcakes and muffin are same...Thanks for the info Mandira.

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  4. Ohh! That looks so yummy! I love the frosting--it looks like a delightful cloud. Would love to have one. I agree with you about the distinction between a cupcake and a muffin.

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  5. Personally I prefer cupcakes to muffins, still, anything tasty I don't care what they called ;p The spices you used are terrific!!! And jaggery, can't be anymore perfect!

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  6. its such a novel way to use jaggary in cup cakes mandira... yum yummyyyy

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  7. Sandeepa - You can try this with All Purpose Flour. Let me know how it turns out. I bake when I have time or am in the mood... :)
    Thanks, ami tomake e-mail korechi.

    Ari - Welcome to ahaar. The cupcakes did turn out with the spice combination and the fluffy whipped cream was a good topping.

    Sri - I've been torn between muffin & a cupcake for some time now, but they both taste good!

    Sher - Thanks, the simmple frosting brought out the cupcake flavors. Go ahead, pick one.

    Gattina - I just bought a big box of jaggery and decided to experiment with it. The cupcakes tasted and looked good.

    Thanks Supriya.

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  8. awesome, it's got some of my fav ingredients all in one dish! thanks for the recipe.

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  9. Coffee7:03 AM

    Thats some reading!!!!! I didn't know that cup cakes and muffins are diff. Like all others I also considered them to be one and the same. :)

    Yours looks cool!!!! The perfect mushroom shaped muffin.... errr cupcake :)

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  10. Cupcakes with ginger and jaggery ?? bet tastes lovely

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  11. Cupcakes with a variety of ingredients .. sounds interesting and looks yummy too.

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  12. Looks delicious.. must be tasting like ginger cookies???

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  13. Jacob - thanks.

    Coffee - as you can see, they are pretty subtle differences. Thanks, I did try to decorate the cupcake ;)

    Krithika - Thanks, it was delicious.

    Thanks Prema.

    Revathi - thanks. It didn't feel that gingery...perhaps because of cardamom & fresh whipped cream. But was delicious, nonetheless.

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  14. The jaggery looks palm sugar. We use palm sugar in our sweet porridges. I've been thinking of creating a cupcake recipe using palm sugar but you've beaten me to it! :)

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  15. PFD- the exciting thing about food is you can use the same ingredient with a completely different result. I'm looking forward to your version with palm sugar.:)

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