Name: Garam Masala Gingerbread Cupcakes
Prep time: 15 min
Total time: 48 min
Ingredients: 150 g all purpose flour; 2 tsp garam masala; 1/2 tsp baking soda; 1 tsp baking powder; 100 g brown sugar; 150 ml Azafran ghee; 3 small eggs; 1/4 tsp salt; 1/2 tsp vanilla; 10 ml molasses; 60 ml Azafran Honey infused with ginger

This is a sponsored post in collaboration with Azafran, as always I only promote products that I personally use.

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Garam Masala Gingerbread Cupcakes

Prep Time 15 minutes

Baking time 33 minutes

Total Time 48 minutes

Author bakesalotlady

Ingredients

150 g all purpose flour
2 tsp garam masala
1/2 tsp baking soda
1 tsp baking powder
100 g brown sugar
150 ml Azafran ghee
3 small eggs
1/4 tsp salt
1/2 tsp vanilla
10 ml molasses
60 ml Azafran Honey infused with ginger

Instructions

Line a 12 hole cupcake tin with liners and preheat the oven to 175C.
In a small bowl crack the eggs, add the vanilla, molasses and the Azafran honey infused with ginger and mix well until it becomes smooth and combined.
In the bowl of a stand mixer add the flour, salt, garam masala, baking soda, baking powder, brown sugar and ghee. Mix on low speed till the flour looks like wet sand.
Now add half of the wet ingredients and mix on medium-high speed for exactly one minute.
Now add the remaining wet ingredient mixture and mix for another 30-45 seconds on medium high speed. Do not over-mix. The batter will be fairly liquidy.
Pour the cupcake batter evenly into the prepared tin and bake for approximately 33 minutes or until a skewer inserted in the middle of the cupcake comes out clean.
Let the cupcakes cool completely before frosting them with your favourite frosting or feel free to have them as is.