This weekend is Solstice weekend and many of us in the southern hemisphere will be celebrating the Winter Solstice. Also known as Midwinter, the Winter Solstice is the longest night of the year. After the Winter Solstice, the nights get shorter and the days longer but the weather most definitely gets colder! This year Midwinter also coincides with a Dark Moon and an Eclipse, making it a very dark and powerful night!
To warm up after the evening festivities, I’m going to indulge in a seasonal treat – gingerbread in the form of cupcakes! I love the warm, spicy taste of ginger in anything, but particularly in sweets. Ginger cakes, cookies, candies and sodas are treats I regularly indulge in, as is ginger tea.
To truly get into the spirit of culinary indulgence that is Midwinter, I’ll be topping my gingerbread cupcakes with a rich brown butter frosting.
Gingerbread Cupcakes with Brown Butter Frosting
for the gingerbread cupcakes
1 + 1/3 cups plain flour, sifted
1 teaspoon baking powder
1/4 teaspoon sea salt
2 teaspoons ground ginger
115g (1/2 cup) unsalted butter, room temperature
3/4 cup caster (superfine) sugar
2 eggs, room temperature
1 + 1/2 tablespoons golden syrup
1/2 teaspoon vanilla extract
for the brown butter frosting
115g (1/2 cup) unsalted butter, roughly chopped
170g (6oz) cream cheese, room temperature
1/4 teaspoon sea salt
2 + 1/2 cups icing (powdered) sugar
1 teaspoon vanilla extract
Preheat oven to 180C / 350F.
Line a 12-hole muffin pan with 10 paper cases.
Combine the flour, baking powder, salt and ginger in a bowl.
In a separate bowl, using an electric mixer, beat together the butter and sugar until creamy.
Add the eggs one at a time, beating well after each addition.
Add the golden syrup and vanilla and beat until combined.
Add the flour mix and beat until combined.
Using an ice-cream scoop, spoon the batter evenly into 10 paper cases.
Bake for 15 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
To make the brown butter frosting, place the butter in a saucepan over medium-high heat. Stirring constantly, cook until the butter becomes tan in colour. Do not allow to go dark brown or black.
Once tan, remove saucepan from heat and pour butter into a heatproof bowl.
Cover with plastic wrap and refrigerate for 1 hour or until it reaches a soft butter consistency.
Place the butter and cream cheese into a bowl and, using an electric mixer, beat until smooth and creamy.
Add the salt, sugar and vanilla and beat until fluffy and combined.
Spoon frosting into a piping bag and pipe onto cupcakes.