Gooseberry & Ginger Infused Cupcakes, with a White Chocolate Cream Cheese Frosting
Gooseberries, ginger and white chocolate, a trio of ingredients long established as flavour enhancing and complementing each other to perfection. Now in a cupcake. Multiple combinations later, and here you have the results. A light, fruity, airy cupcake that falls out from the case, and a lusciously exquisite white chocolate creme cheese frosting. This recipe is as fantastic with freshly picked, as with frozen gooseberries. Something new and delicious to try with your homegrown produce all year around.
Without doubt, the most delectable and moist cupcakes I’ve ever tasted!
And without any added sugar, the frosting is rich, refined, thick & chocolaty.
Gooseberry & Ginger Infused Cupcakes
(Makes about 36 mini cupcakes, or 12-15 regular sized)
A little piece of fresh ginger (1cm section)
50 ml boiling water
200g fresh (or defrosted) gooseberries
175g all-purpose flour (1 1/2 cups)
115g caster sugar (1/2 cup and 1tsp)
1/4 tsp baking soda
1 tsp baking powder
2 large eggs, beaten
115g unsalted butter (1/2 cup)
White Chocolate Cream Cheese Frosting
150g creme cheese softened (2/3 cup / 5.3 oz)
115g white chocolate (4 oz)
50-60g unsalted butter at room temperature (1/4 cup, 2 oz)
2 tsp ginger infused water (from the cupcake recipe)
If you LOVE your frosting you could increase to the following
…After all, there’s not even any added sugar in it!
225g creme cheese softened (1 cup / 8 oz)
170g white chocolate (6 oz)
75g unsalted butter at room temperature (1/3 cup, 2.5 oz)
1 tbsp ginger infused water (from the cupcake recipe)
Peel a small piece of ginger.
Slice 5-6 pieces and pour boiling water over.
Leave to stand for about 30 minutes (ginger infused water).
If using fresh gooseberries, top and tail, wash and pat dry. Cut into halves or quarters depending on the size.
If using defrosted gooseberries, let them stand in a strainer for 5 minutes to run off some liquid.
(Once strained) Toss the gooseberries lightly in a little of the flour.
Combine the remaining flour for the cupcakes with the baking powder, and baking soda. Stir and set aside.
Preheat the oven to 175C /350F. Line the cupcake tray with paper cases.
In a large bowl beat the butter and sugar together until creamy. Set aside.
Take one tbsp of ginger infused water.
Add it to the 2 eggs, and beat
…Until light and airy.
Add the eggs gradually to the creamed butter.
Continue whisking, until all the egg is combined.
Add the flour mix, little by little.
Folding it in as it’s added
Add the gooseberries, and fold them gently into the mixture.
Try to have an even spread of gooseberries throughout.
Fill cupcake liners, slightly more than half way with the dough.
Bake mini cupcakes for 12-15 minutes (regular size 15-18), or until a skewer pushed into the centre comes out clean.
Allow to cool in the tin for 10 minutes, then remove to cooling rack to cool completely.
While the cupcakes cool, make the icing. Starting with the creme cheese
…Whisk until light and fluffy.
Melt the chocolate in a bowl over a pan of boiling water, or in the microwave, stirring every 15 seconds.
Gradually whisk in the melted chocolate.
Then add the butter and continue to whisk
I chose this tip for the piping bag.
Fill with the frosting.
And onto the cupcakes.
Gooseberry & Ginger Infused Cupcakes with a White Chocolate Cream Cheese Frosting.
Hi, i'm Steph, blogger and mama to three. When I'm not writing about family life and food, I'm passionate about social media strategies, entrepreneurship, chocolate and church.
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