INDIVIDUAL GINGER CAKES RECIPES
INDIVIDUAL GINGER CAKES WITH APRICOT STICKY SAUCE RECIPE ...
Use two 6-mold nonstick mini-Bundt-cake pans or giant-muffin tins for these.
Provided by EPICURIOUS.COM
Yield Makes 9
Number Of Ingredients 21
Steps:
- Combine apricots and ginger in small bowl. Pour enough boiling water over just to cover; let soften 10 minutes. Drain; pat dry with paper towels.
- Combine sugar, 3 tablespoons water, and corn syrup in heavy medium skillet. Stir over low heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Mix in butter, apricots, and ginger. Add cream and vanilla. Stir over low heat until caramel bits dissolve and sauce is smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before serving.)
- Preheat oven to 350°F. Spray 9 mini-Bundt molds with nonstick spray; generously butter same molds. Sift flour, ground ginger, baking soda, and allspice into medium bowl. Combine 1 cup hot water and espresso powder in small bowl and stir to dissolve. Using electric mixer, beat brown sugar and butter in large bowl until blended. Beat in molasses, then eggs and fresh ginger. Beat in flour mixture in 3 additions alternately with espresso mixture in 2 additions. Divide among 9 prepared molds. Sprinkle with 2 teaspoons sugar. Bake cakes until tester inserted near center comes out clean, about 20 minutes. Cool cakes in pans 10 minutes; turn out onto baking sheet. (Can be made 6 hours ahead; let stand at room temperature. Rewarm in 350°F oven 8 minutes.) Serve ginger cakes warm with warm apricot sauce.
GINGERBREAD MINI CAKES RECIPE | MARTHA STEWART
Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.
Provided by Martha Stewart
Categories Cake Recipes
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Yield Makes 18
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin puree until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
- Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
- Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.
Nutrition Facts : Calories 182 g, FatContent 3 g, FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 2 g
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INDIVIDUAL GINGER CAKES WITH APRICOT STICKY SAUCE RECIPE ...
Use two 6-mold nonstick mini-Bundt-cake pans or giant-muffin tins for these.
From epicurious.com
Reviews 3
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Reviews 3
- Preheat oven to 350°F. Spray 9 mini-Bundt molds with nonstick spray; generously butter same molds. Sift flour, ground ginger, baking soda, and allspice into medium bowl. Combine 1 cup hot water and espresso powder in small bowl and stir to dissolve. Using electric mixer, beat brown sugar and butter in large bowl until blended. Beat in molasses, then eggs and fresh ginger. Beat in flour mixture in 3 additions alternately with espresso mixture in 2 additions. Divide among 9 prepared molds. Sprinkle with 2 teaspoons sugar. Bake cakes until tester inserted near center comes out clean, about 20 minutes. Cool cakes in pans 10 minutes; turn out onto baking sheet. (Can be made 6 hours ahead; let stand at room temperature. Rewarm in 350°F oven 8 minutes.) Serve ginger cakes warm with warm apricot sauce.
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INDIVIDUAL GINGER CAKES WITH APRICOT STICKY SAUCE RECIPE ...
Individual Ginger Cakes with Apricot Sticky Sauce Recipe
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- Bake cakes until tester inserted near center comes out clean, about 20 minutes. Cool cakes in pans 10 minutes; turn out onto baking sheet. DO AHEAD Can be made 6 hours ahead; let stand at room temperature. Rewarm in 350°F oven 8 minutes. Serve ginger cakes warm with warm apricot sauce.
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GINGERBREAD MINI CAKES RECIPE | MARTHA STEWART
Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.
From marthastewart.com
Reviews 3.3
Total Time 1 hours 15 minutes
Category Cake Recipes
Calories 182 g per serving
From marthastewart.com
Reviews 3.3
Total Time 1 hours 15 minutes
Category Cake Recipes
Calories 182 g per serving
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Reviews 5
Total Time 0 minutes
Category Cupcake, Upside-down, Apple, Pineapple, Fruit, Fruit, Cake, Dessert, Cake, Dessert
Calories 230 calories per serving
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