Member recipe by esmerelda23
ServingsServes 1 - 12 Muffins
Lovely little cupcakes with a sweet and spicy twist. Perfect for Christmas.
- For the cupcakes:
- 125g Unsalted Butter
- 175g Light Muscovado Sugar
- 125g Golden Syrup
- 275g Self-Raising Flour
- 2 tsp groung ginger
- 1 Clementine's Finely Grated Zest Only
- .25 tsp salt
- .5 tsp Bicarbonate of Soda
- 2 eggs
- 100ml Buttermilk
- 3 balls of Stemginger in Syrup, Chopped
- 2tsp Grated Root Ginger (optional to taste)
- For The Icing:
- 150g Creme Fresh
- 50g Icing Sugar
- 1 Celmentine, finley Grated Zest.
- 1 tbsp Clementine Juice
- Slivers of Stem Ginger and Clementine Zest to Decorate
- Preheat the oven to 170C/fan 150C/gas 3. Line a 12 hole muffin tin with paper cases or grease the holes with butter.
- Melt the butter muscovado sugar and goldensyrup in a sauce pan over a low heat and set aside to cool slightly.
- Sift the flour into a bowl, then add the ground ginger, clementine zest, salt and bicarbonate of soda. add the melted butter/sugar/syrup mixture, eggs, buttermilk, stem ginger and root ginger.
- mix thoroughly and pour into the cases or holes. The mix will reach quite high up the sides. Bake for about 25 minutes untill golden and springy. Don't worry if they don't raise very high the sponge is intended to be dense and sticky.
- Cool in the tin. This makes the cupcakes more squidgy and moist. If you prefer a really strong flavour wrap the whole thing tightly in cling film and keep for 1-2 days before adding the icing. The sponge will darken over time and the ginger with become a stronger flavour. But you can eat them straight from the oven if you can not wait.
- To make the icing, beat the crem fresh and icing sugar together in a bowlfollowed by the clementine zest and juice. If the mix is too runny just add some more icing sugar and beat again. Smooth a generous amount onto each cooled cupcake and decorate with the slithers of stem ginger and clementine zest.