I guess I could also call these my everything-but-the-kitchen-sink cupcakes.
I finally decided to get back to baking this weekend. There's a recipe I've been wanting to try for a while for poppy-seed cakes, but I didn't have all the ingredients needed.
That's when I thought I would just make cupcakes. I didn't want to make plain vanilla cupcakes, although they sure are good, so I ended up using pretty much anything I could find. I had some fresh ginger root left, and the bottom of a small box of dehydrated raspberries. The chocolate sprinkles come from a very special "delivery" by my maman of cooking utensils: knives, graters, zesters, sprinkles, ice cream toppings, and...chocolate chips! So I'm all set now. I didn't feel like using my chocolate chips in cupcakes though, and would rather save them for cookies, brownies of blondies.
I also wanted to try my new heart-shaped cupcake molds, so I was all set with my new gear. I prepared a simple vanilla cupcake batter, and added everything I had to it at the end. That's when I realized that I had forgotten to add baking powder (I admit I wasn't at my peak of concentration yesterday)... Realizing my étourderie, I proceeded to add the baking powder without a teaspoon and I think I may have added a bit much.
Anyway, they came out looking more like muffins than cupcakes, and basically made me forget about wanting to frost them at all--yesterday was a lazy day! They make a nice breakfast cupcake, because the ginger and raspberries make them slightly tangy and not overly sweet. And the chocolate sprinkles, well, I don't really know what they add. But who doesn't enjoy hearing about chocolate sprinkles?
Notice my new heart-shaped sprinkles!
Raspberry-Ginger-Chocolate Sprinkle Cupcakes (makes 12)
1 stick (115g) butter, softened
1/2 cup sugar
1 cup self-rising flour
1 tsp vanilla extract
2 tbsp milk
1 tbsp fresh ginger
dehydrated raspberries (I added around 2 tbsp)
chocolate sprinkles (why not?)
Cream butter and sugars, add eggs one at a time. Add flour, vanilla extract, and milk. Add the rest of the ingredients, and scoop into cupcake cups. Bake for around 20 minutes, or until a toothpick inserted in the center comes out clean.