Ginger Cupcakes
Ready in just over half an hour and simply delicious, bet on these ginger muffins for a different kind of snack.
Ingredients
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150 g butter
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3 eggs
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½ cup of Greek yogurt
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2 ½ cups of flour
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1 teaspoon baking powder
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1 teaspoon ginger powder
For the topping:
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200 g quark cheese
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80 g icing sugar
Preparation Method
- Turn the oven on to 180ºC.
- Beat the sugar with the butter and cut into small pieces until you obtain a cream.
- Break the eggs, separating the yolks from the whites. Add the yolks to the previous cream and beat well. Add the yoghurt and mix without beating.
- Add the flour, baking powder, powdered ginger and the previously chopped crystallised ginger. Mix well.
- Beat the egg whites until stiff and fold gently into the batter.
- Place the paper moulds on a muffin tray and distribute the batter over the moulds. Bake in the oven for about 20 minutes.
- Meanwhile, mix the cheese with the zest of the orange peel and the icing sugar. Put it in a pastry bag fitted with a wide corrugated nozzle and put it aside in the fridge.
- Once cold cover the cupcakes with the cream cheese and decorate them with crystallised ginger cut into strips or cubes.
