When I hear the word ‘ginger’ it reminds me of two things: 1) Ginger Grant the movie star character from Gilligan’s Island. With her long dark batty eyelashes, always perfect red locks and trendy clothes (which never really made sense since they were stuck on that forsaken island for so long!), what young girl wouldn’t be fascinated by her. 2) Ginger Amanda the Cabbage Patch Kid doll. I know you folks won’t know the specific doll I’m referring to (which by the way, was actually not mine), but at one point in my life she was around quite often! She had yellow braided pigtails, blue eyes and wore a little dress with lace accents…and went everywhere with ‘mommy’. This is why I call this cupcake The Ginger (Amanda) Dahling Cupcake.
To make this gluten free ginger cupcake a bit more interesting, I decided to add some candied ginger (or crystallized ginger). I figured this would give a subtle but true ginger taste to the cupcake while adding some texture to the final product. If you cannot find store bought candied ginger which is gluten free (as from my experience it’s noted on the ingredients that it may have traces of wheat), you can view my previous post for an easy homemade candied ginger recipe.
Hmmm, and what would taste yummy with ginger? Let’s go with maple syrup – that should complement it nicely! Yes, yes it does.
And voila! A yummy gluten free, dairy free cupcake…fitting for a movie star and doll alike.
Pure deliciousness!
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Happy Thanksgiving to my fellow Canadians!
Here are the recipes…enjoy!
The Ginger (Amanda) Dahling Cupcake...fit for a movie start and doll alike :)
Ingredients
- 3/4 cup white rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1/2 tbsp baking powder
- 1/2 tsp xanthan gum
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (I used golden yellow brown)
- 1/2 cup butter or margarine (softened, room temperature)
- 3 eggs, room temperature
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/3 cup milk, or milk substitute
- 1/2 cup chopped candied ginger
- 1/4 cup chopped candied ginger, if you wish to decorate tops of cupcakes
- 3 egg whites, room temperature
- 1 1/2 cup granulated sugar
- 1/4 cup warm water (do not use hot water)
- 1 tbsp brown rice syrup (I used Lundberg Organic Sweet Dreams Brown Rice Syrup) (link)
- 1/2 tsp cream of tartar
- 1 tbsp maple syrup
Method
- Preheat oven to 350°F and prepare pans with liners; set aside.
- Mix together in bowl all dry ingredients; set aside.
- Grind up candied ginger in mini chopper or food processor; set aside.
- Beat sugars and butter until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla and maple syrup and mix well.
- Add flour mixing on low speed and slowly add milk. Once all milk has been added, mix well until smooth (about 3 min). Fold in chopped candied ginger.
- Pour mixture into liners making sure to only fill liners 1/2 - 2/3 full.
- Bake until toothpick inserted comes out clean – about 22-24 minutes.
- Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.
- Before starting, make sure mixing bowl is completely grease free.
- Add egg whites, sugar, water, rice syrup and cream of tartar in bowl and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (about 8-10 minutes).
- Remove from heat. With whisk attachment of mixer, begin to whip until the meringue begins to thicken and cool. You will find you will need to whip it for a while (minimum 10 min before it starts to thicken).
- Add maple syrup and continue beating until stiff peaks form. Meringue will be thick but will still be slightly runny.
- Pour some meringue into a small bowl and carefully dip the top of the cupcake.
- Sprinkle some chopped candied ginger on top if desired.
- Once dry, a slightly hard thin layer will form overtop.
- If you have leftovers, you can store in a grease free container and store in the refrigerator for about a week. Re-whip by hand prior to using.
Thanks for stopping by! Comments are always welcomed and encouraged.
Eva
