“If you make these cakes without the frosting they are fat free and only have a tablespoon of soft brown sugar in the whole mix. You could fill them with simple whipped cream, but to really get the Lebkuchen vibe I added the lightest chocolate frosting for added sweetness.
The real magic in these cupcakes is the light, soufflé-meet-cake texture paired with the rich spicing. Truly more-ish!”
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: Makes 8 cakes
Ingredients – For the cupcakes:
1tbsp soft brown sugar
1tsp ground cinnamon
1tsp ground nutmeg
2tsp ground ginger
1tbsp of cocoa powder
Ingredients – For the frosting:
50g dark chocolate
200g icing sugar
1tbsp Cocoa Powder
1/2 tbsp milk
Line a cup cake tray with 8 cases and preheat the oven to 180c fan.
Separate the egg whites and the egg yolks into two good sized bowls.
Whisk the sugar into the egg yolks.
Once combined add the spices and cocoa powder to the yolks. Make sure it’s all combined and it’s become quite thick and silky.
In a separate bowl whisk the egg whites into soft peaks. Err on the stiffer side if unsure.
Add a spoonful at a time of the egg whites to the chocolate mixture and gently but quickly fold it in. The mixture should grow in size and have a very light, slightly bubbly texture.
Fill the cup cake cases with the mixture, they should be brimming. Put it in the oven for 12 minutes.
Once out the oven allow them to cool completely. They will sink a lot!
While the cakes are in the oven melt the chocolate in a bowl over simmering water. Be sure not to let the bowl touch the water as the chocolate may burn.
In a separate bowl mix the butter and icing sugar. Once most of the sugar is absorbed whisk the mixture well until it is light and creamy.
Add the chocolate, cocoa powder and milk and whisk again until it becomes almost mousse-like.
Pipe the frosting onto the cupcakes when they are completely cooled.
Eat guiltlessly and bask in how awesome you are for creating such deliciousness!