Rhubarb and Ginger Cupcakes

Have you ever heard of hygge? I only stumbled upon this Scandanavian word and concept this year and it perfectly sums out what I always crave in the wintertime. The more I look into this, the more I love it. Unable to be translated easily, the concept seems to cover that feeling of cosiness, togetherness, well being, contentment- the perfect example I found was an idealistic, traditional white Christmas. The loved ones, the soul food, the warmth and contentment.  I came across the concept in an article of easy easy to incorporate hygge into your life- lots of warm, comforting soups, quality time with friends and family, acknowledging those small treasure moments of a good book, cozy blanket and roaring fire. Sounds simpler in theory than practice in this crazy busy modern life but I suppose the key comes down to recongnizing and creating those little simplicities in life that are pure nourishment for the soul.

These last few weekends I’ve been able to step back and really open my mind to all those beautiful hygge moments that just appear in life naturally- driving up to my childhood home in the hills, seeing all the beautiful fading autumn colours and the smell of wood fires. Or spending a good few quiet hours on Sunday morning in my pj’s (something I never do), soaking in the rate winter sunshine with the cats. Man, it’s so easy to feel beyond grateful that these are moments I can happily relax away in.

And of course- the baking. The beautiful warming pies, poached fruits, banana breads, all the carbs that I plan to hide the consequences of until summer! After stealing some rhubarb from the parents garden, I baked up these cosy little cupcakes to take along to a girlfriend’s house. She’s a ginger fiend and when I make these next I’ll make sure I boost the ginger even more than I did this time- all though it gives a delightful little kick to the icing, it’s wasn’t strong enough for us full-bore ginger lovers (so I pimped with crystalized giner- NOW we are talking!)  The original recipe is from CallmeCupcake (find it here!), and man, if you haven’t checked this blog out before- GET. ON.IT. Those photos are to die for! These cupcakes are a dense style, so if you are after a fluffy little number they are not for you- but studded with rhubarb pieces and tingly little nuggets of ginger, they are hygge to the core.

 

Sour cream rhubarb cupcakes

1 ¼ cups + 2 tbsp (195 g) all purpose flour
¾ cup + 1 tbsp (180 g) granulated sugar
1 ½ tsp baking powder
1 tsp ground ginger
¼ tsp salt
100 g softened butter
2 medium eggs
½ cup (125 ml) sour cream
½ tsp vanilla extract
100 g rhubarb, trimmed and finely chopped (about ¾ cup)
50g crystalized Buderim ginger, chopped

Instructions

  1. Preheat oven to 175°C. Prep your pan with cupcake liners in your chosen size.
    2. Mix flour, sugar, baking powder, ground ginger and salt in a large bowl.
  2. Add butter, eggs, sour cream and vanilla and beat until smooth. Stir in chopped rhubarb and ginger.
  3. Divide batter amongst the cupcake liners and bake for 20-23 minutes for normal size cupcakes. Leave to cool before icing.

 Poached vanilla bean rhubarb

100 g rhubarb, trimmed and finely
chopped (about ¾ cup)
1/3 cup + 1  1/2 tbsp (100ml) water
3 tbsp granulated sugar
1tsp vanilla extract

Instructions

  1. Put rhubarb, water, sugar and vanilla in a saucepan.
  2. Let simmer very gently for about 3-5 minutes. The original calls for caution and they are not joking- do not wander away from this or you will have stewed rhubarb.
  3. Put a strainer on top of a bowl. Pour mixture into strainer and put the rhubarb pieces in another bowl to cool. Pour the liquid back into the saucepan and let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool. Mix together rhubarb and liquid.

    Ginger cream cheese frosting

Ingredients

150 g softened butter
1 – 1 ¼ cups (120 – 180 g, to taste) icing sugar mixture
200 g cream cheese
1 tsp dried ground ginger

Instructions

  1. Beat butter until pale. Add icing sugar and beat until smooth and pale, about 1 minute.
  2. Add cream cheese and ginger, beat until smooth and creamy.
  3. Pipe a generous swirl onto the cooled cupcake. Use a small spoon to create a little well in the centre of the icing.
    4. Spoon a dollop on poached rhubarb into the well. This is a gorgeous tart flavour so I definitely recommend being over-zealous with the dollop.

Happy baking and happy hygge hunting, beautiful people!

Snoz xx

Ginger Lovers Dream Fudge

Ginger is a pretty decisive flavour. And hey, I’m not just talking spice ginger. Ginger cats? Ginger guys? Decisive. Personally I happen to love all things ginger. From my darling ginger bear Conan to the super delicious red haired Outlander Jamie(Sam Heughan…I totally had to google that though), is definitely allllll good in my books.

imgres

I digress though. The ginger I’m talking about here is that refreshing, zingy spice and plant that everyone either seems to love or hate. My husband so kindly and eloquently stated that he wasn’t such a fan of the flavour as it’s “just a thing old people use to poop’. Yep, I kid you not. That was an actual conversation in our house this week. Personally, I’m a little concerned about his not so great medical knowledge, let alone his down right lack of tastebuds.

My close girlfriend is a huge ginger fan. In fact, for her 30th birthday this week our group of friends brought her an entire boxful of all the most delicious ginger treats we could find. Which, when you are shopping in a fancy gourmet super market turns out is quite a lot! As a little something extra from me, I decided that another ginger treat was needed….and so, here was born the “Ruth” fudge; or as it will hence forth be more colloquially called, Ginger Lovers Dream Fudge. We are talking a spiced gingerbread fudge with chopped dark chocolate glace ginger and crushed ginger nuts for a crunchy topping.

img_69101

Ginger fudge all set and ready for gifting

This fudge is beyond easy. So easy that I could barely take any progress pics to give you, it’s pretty much; melt, stir, chop, chill and indulge! I’m pretty tempted to “Christmasify” (it’s a word…surely…nope? Oh well, it stays) the fudge as it borders on Christmas cookie territory and would be so super easy to make in bulk. I’ve adapted the recipe from www.sweet2eatbaking.com so full props to them for such a simple and easy base recipe.

GINGER FUDGE RECIPE

Ingredients

¾ cup sweetened condensed milk
340g white chocolate, chopped ( I used dream- steer away from the cheaper stuff for the best results)
2-3 tsp ginger
1 tsp cinnamon
½ tsp nutmeg
1tsp vanilla extract
½ packet of dark chocolate glace ginger
5 gingernut cookies, crushed into large pieces

Method

  1. Combine the white chocolate and condensed milk in a microwave safe bowl and heat for 2-3 minutes, checking at the two minute mark. Heat until the white chocolate chips are almost completely melted. Be careful not to overheat; chocolate can burn so easily! Once removed from microwave, stir until completely blended, melted and smooth.
  2. Immediately add the spices and vanilla and combine.
  3. Transfer to a 8 x 8 inch baking pan, lined with baking paper. Roughly chop your choc coated ginger and scatter into the top of the fudge then sprinkle the entire top of the fudge with the crushed gingernuts.
  4. Pop into the fridge to cool. This sets quite rapidly and you can have ready to go in about 4 hours, I did leave mine to set overnight for good measure.Happy Baking!

Snoz xx