Recipe Index

Friday, June 15, 2012

Ginger and Pistachios egg-less cupcake

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2 1/2 cup all purpose flour
2 tablespoon corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vinegar
2/3 cup oil
1 cup milk
1 cup light brown sugar
1/4 cup fresh shredded ginger
1/2 cup raisin (soaked in water 15 minutes before preparation)
1/2 cup pistachios
2 tablespoon orange zest
1/2 teaspoon salt

Heat 1/4 cup of shredded ginger with 1/2 cup water let the water come to a boil.  Turn the heat of and when it is cool strain the ginger water through a tea strainer to separate the ginger form the liquid.  Discard the ginger fiber but keep the ginger extract.

To the all purpose flour add corn starch, salt, baking powder, baking soda and sift it.  Keep it aside.

In another bowl pour milk add sugar beat it until the sugar is dissolved, add oil and mix, add the ginger extract.  If desired add some coloring.

To the all purpose flour mixture add the soaked raisins with the water removed, orange zest and pistachios.  Slowly fold the liquid mixture into the all purpose flour without beating too much.  Add vinegar and mix.

Line a baking pan with paper cups.  Pour the batter into the paper cups.  Bake in the middle rack.  These cupcakes were cooked at 340 degrees for 25 minutes.  When a knife inserted into the cupcakes comes out clean it is ready.

The flavor of these cupcakes is just superb.  The whole combination of ingredients really go well together.  I keep the decorations to a minimum.  These cupcakes are so exquisite they disappeared fast when I made them.

Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

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