Tuesday, 8 September 2009
Ginger Millies - guilt-free cakes
Just as I decided to talk about food here at the Cosmic I spoke about these Ginger Millies; they are cheeky little cakes well worth a try. With less than 100 calories each is the perfect treat to have in your freezer. Freeze the cakes without the icing and take it out of the freezer from 30 minutes to an hour before attacking it!!! Oh yea…they are also a lot of fun to make!!!
1 medium egg
50g caster sugar
100g butternut squash (peeled and finely grated)
Finely grated zest of ½ unwaxed lemon
25g white rice flour
50g ground almond
1 tsp baking powder
2 tsp ground ginger (i also used a bit of freshly grated ginger to give it a bite!)
Small pinch of salt
Pre heat the oven to 160C and line 2 trays of baby muffins (the recipe if for those tiny little liners but I used the fairy cake so of course I ended up with 12 cakes rather than 24).
In a large mixing bowl whisk together eggs and sugar for a couple until you get a fluffy and pale mix. Add the butternut squash and lemon zest, beat again until fully incorporated.
Add flour, ground almonds, baking powder, ground ginger and salt (if using) and mix it well for a minute or so to combine everything that is in the bowl. With the help of 2 small spoons pour the batter until the liners leaving dry about 0.5cm of the paper. Once the cases a filled give them a nice bang on the surface, do it 4 to 5 time, that will settle the dough and help making the top a bit more flat. Bake it for 15 to 20 minutes.
125g icing sugar, sieved
2 tsp fresh lemon juice
1 tbsp water
Pink food colouring paste
One of the easiest icings I have ever tried!!! Just combine the sugar. Lemons juice and water with a fork until smooth, it takes a bit of a work out but that you go, today you can spend a bit less time at the Gym!!! In the recipe she recommends colouring the icing but really there’s no need, still if you decide to give it some different colour you can run a little colouring paste on it as indicated of just add a couple of drops of food colouring but no more than that. If you aren’t using the icing until later then place clean film direct on the top of it to avoid drying out. This icing is very light and tasty and a thin layer on the top of your cake should do. A good tip to spread the icing is to use the back of a teaspoon and a glass of water, dip the spoon on the water and that will help you frosting your cupcake!!!