Gingerbread cupcakes with cranberry topping and brown butter caramel sauce
Complexity: easily
Quantity: 6 cupcakes
These beautiful and delicious individual upside-down cupcakes feature a denser base of soft gingerbread and a moist, gooey top of cranberries in maple syrup. Every component of this dessert contains a unique ingredient: brown butter—roasted butter that imparts a warm, nutty flavor to the entire cupcake. Add it to the gingerbread dough, the syrup, and the caramel sauce for serving.
To prevent the cranberries from floating to the surface of the batter during baking and to create a beautiful topping when serving, be sure to chop them into pieces. Place them in the bottom of the pans along with the syrup and pour the gingerbread batter over them. After baking, invert the finished cupcakes from the pans onto plates for a truly beautiful view. Drizzle with caramel sauce and enjoy.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 1/3 cup butter
- 1/4 cup brown sugar
- 1/4 tbsp. maple syrup
- 1/4 cup cane molasses
- 1/4 cup cranberry or apple juice
- 1 tbsp finely grated fresh ginger
- 2 tsp finely grated lemon zest
- 1 cup premium flour
- 3/4 tsp baking soda
- 3/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 large egg, lightly beaten
Syrup and fruits
- 1.5 cups fresh or frozen cranberries
- 1/3 cup granulated sugar
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 tbsp. maple syrup
Brown Butter Caramel Sauce
- 0.5 cups butter
- 3 tablespoons of water
- 1 cup of sugar
- 3 tablespoons white corn syrup
- 0.5 cup whipping cream
- 1 tsp vanilla extract
We recommend
Cooking the dish according to the recipe:
- Melt the butter in a saucepan over medium heat until it stops foaming and turns brown. Strain the butter through cheesecloth or a paper coffee filter.
- In a clean saucepan, bring the water, sugar, and corn syrup to a boil over high heat without stirring. Continue cooking, uncovered and occasionally brushing the sides of the pan with water, until the syrup turns amber. Remove the saucepan from the heat and stir in the cream (be careful not to burn yourself with the steam). Stir in the brown butter and vanilla. Cool the sauce to room temperature and refrigerate.
Exit: about 1.5 tbsp.
The sauce can be used warm or at room temperature and stored in the refrigerator until the expiration date of the cream added to it.. - Preheat oven to 170°C. Grease 6 150ml ramekins with oil and place them on a baking sheet.
- In a food processor, pulse the cranberries and granulated sugar until coarsely chopped. In a saucepan over medium heat, heat the butter until it stops foaming and turns brown. Add the brown sugar and maple syrup and stir until smooth and bubbling. Pour the syrup into ramekins and top with the chopped cranberries.
- In a clean saucepan, melt the butter over medium heat until it stops foaming and turns brown. Add the maple syrup, brown sugar, molasses, and cranberry or apple juice and bring to a boil, stirring constantly. Remove from the heat and pour into a bowl. Stir in the grated ginger and lemon zest.
- In a separate bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, and nutmeg. Add the flour mixture to the warm butter mixture and whisk until smooth. Add the egg and whisk thoroughly.
- Pour the batter into the ramekins and bake for about 30 minutes, until a tester inserted into the center comes out clean. Cool the cupcakes for 15 minutes, then turn them out onto a plate.
You can prepare the syrup, fruit, and batter in advance and store in the refrigerator, then bake the cupcakes and serve..
Author of the recipe - Anna Olson is a pastry chef and television host.
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