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Gooseberry & Ginger Infused Cupcakes, with a White Chocolate Cream Cheese Frosting

Gooseberry Cupcakes with White Chocolate FrostingGooseberries, 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 Cupcakes with White Chocolate FrostingGooseberry & 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

Gooseberry Cupcakes with White Chocolate Frosting200g 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

Gooseberry Cupcakes with White Chocolate Frosting115g 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)

Gooseberry Cupcakes with White Chocolate Frosting50-60g 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! Gooseberry Cupcakes with White Chocolate Frosting

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)

 

 

 

 

METHOD:

 

Gooseberry & Ginger Infused Cupcakes, with a White Chocolate Cream Cheese FrostingGooseberry & Ginger Infused Cupcakes with a White Chocolate Cream Cheese Frosting.

Linking up with #TastyTuesday & #RecipeoftheWeek

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For more delicious sweet treats, check out Double Chocolate Lavender Cookies

Coffee Tinted Chocolate Banoffee Crêpes

And 3 Tricks to the PERFECT Brittish Scone

 

 

 

5 Comments

    • Haha! That was the best laugh I’ve had today!! Just love you hun! …I eat one or two! …Family, neighbours and friends share the rest 🙂

    • I think raspberries would be my next choice, the ginger and white chocolate will do wonders for those too.
      Remember to toss them in flour still, that stops them all from sinking to the bottom of the cupcake! 🙂

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