Food Network UK

Crystallized ginger olive oil cupcakes with lime buttercream, opal basil, mint, and lime zest

1
17
recipe_page_slideshow
term_weight,type,nid
11592
11592
page
17
recipe_page_slideshow
term_weight,type,nid
11592
11592
attachment_1
1
Made this? How was it?

Ingredients

  • For the cupcakes:

  • 375ml, plus 30ml olive oil
  • 400g caster sugar
  • 150g crystallized ginger, run through food processor
  • 8 egg whites
  • 420g flour
  • 3 tsp. baking powder
  • 2 tbsp. ground ginger
  • 1 tsp. salt
  • 250ml milk
  • 15ml vanilla essence
  • Micro opal basil, for garnish
  • Micro mint, for garnish
  • Lime zest, for garnish

  • For the lime buttercream:

  • 310ml fresh lime juice
  • 2 tbsp. cornflour
  • 500g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 tsp. salt
  • 750g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar

Use imperial measurements

Method

How to make Crystallized ginger olive oil cupcakes with lime buttercream, opal basil, mint, and lime zest

For the cupcakes:

1) Preheat the oven to 180 degrees C. Line mini cupcake tins with 48 mini cupcake liners.

2) In the bowl of a stand mixer with the paddle attachment, mix the oil and sugar on high speed until creamy and fully incorporated. Mix in the crystallized ginger until fully incorporated. Add the egg whites and mix well. Sift together the flour, baking powder, ground ginger, and salt in a large bowl. On medium speed, add the flour mixture alternately with the milk and vanilla mixture until combined. Do not over-mix. Fill the cupcake liners three-quarters of the way and bake for 15 minutes.

For the lime buttercream:

1) Place the lime juice and cornflour in a small pan on the stove. Cook over medium heat, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking , until the mixture thickens. Transfer the lime curd to a silicone mat and refrigerate until cool, about 5 minutes. In the bowl of a stand mixer with the paddle attachment, cream the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and salt. Add the cooled lime curd. Add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and beat until light and fluffy.

To assemble:

1) Using a pastry bag fitted with a small round tip, Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please pipe the top of the cupcakes in a dot pattern with lime buttercream, creating 6 dots to cover the tops of the cakes. Snip a small cluster from the stem of each branch of the micro herbs. Place the bunches in the center of the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing . Zest fresh lime zest over the cakes to finish off the garnish.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.