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2 in one Gingerbread cakes - 2 i én honningkager - cupcakes og honningbomber. De nemmeste og lækreste bløde honningkager - lav dem som cupcakes, muffins eller honningbomber. Denne opskrift er en af mine julefavoritter, den er SÅ utrolig nem at lave. Vej af, varm op, blend, rør og bag, dekorer, spis. Opskrifter og inspiration til din julebagning finder du på danishthings.com, hvor du også finder gratis print og inspiration til årets gang. Danish and English version

2 in one Gingerbread cakes - cupcakes and honey bombs

Course: Christmas, Cookie
Cuisine: Danish
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 10 Servings
Author: Christel Parby
© danishthings.com 
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Ingredients

Dry

  • 1 tbsp honey cake spice mix* or gingerbread spices
  • 250 g flour
  • ½ tbsp baking soda

Wet

  • 70 g real honey
  • 80 g Muscovado or brown sugar
  • 100 g salted butter
  • 70 g raisins
  • 1 tbsp zest of 1 organic orange
  • 80 g juice of ½ organic orange and a little orange flesh
  • 50 g whipping cream
  • 2 eggs m/l

Decoration

  • Dark chocolate

Icing

  • 100 g Powdered sugar
  • organic orange juice or
  • egg whites and a little Citric acid

Buttercream

  • 50 g soft salted butter
  • 50 g Powdered sugar

Instructions

  • Melt the honey, sugar / brown sugar and butter in the microwave 30-60 seconds. or melt it in a pot. The sugar does not have to be completely melted, it will happen while the mixture cools down to room temperature.
  • Mix spices and wheat flour with baking soda in a bowl.
  • Blend the raisins, orange zest and orange juice with cream. 
    Add the honey/sugar/butter and blend again. 
    Finally, add the eggs.
  • Stir the wet into the dry with a spoon. Stir the batter well, place in a freezer bag or piping bag, that makes it easier to control the honey cake batter.
  • Put the batter in mini muffin tins or form round gingerbread cakes on baking paper.
  • Bake the cakes for about 12 minutes at 160 C fan oven - 180 C conventional oven.

Decoration

    Version 1 - chocolate coating

    • Melt the dark chocolate and cover the cakes.

    Version 2 - buttercream

    • Beat butter and sugar until it is completely white and fluffy - it takes 3-4 minutes. Take two cakes, put apricot jam and buttercream on one and the other on top. Cover the honey bombs with dark chocolate.

    Version 3 - Icing

    • Stir icing sugar with orange juice to desired consistency or make a royal icing flavour it with citric acid.
    • Store in an airtight container in a cool place. Refrigerate if you use buttercream and take the cakes out half an hour before serving.

    Notes

    *The Danish honey cake spice mix:
    • 2 tsp. cinnamon
    • 2 tsp. dried orange peel
    • 1 tsp. ground cloves
    • 1 tsp. ground ginger
    • 1 tsp. ground allspice

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