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Ginger Cupcakes

By esmerelda23 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • An optional 1-2 days for a richer flavour
  • Easy
  • Makes Muffins
Lovely little cupcakes with a sweet and spicy twist. Perfect for Christmas.
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Ingredients

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

Method

  • STEP 1
    Preheat the oven to 170C/fan 150C/gas 3.
  • STEP 2
    Line a 12 hole muffin tin with paper cases or grease the holes with butter.
  • STEP 3
    Melt the butter muscovado sugar and goldensyrup in a sauce pan over a low heat and set aside to cool slightly.
  • STEP 4
    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.
  • STEP 5
    mix thoroughly and pour into the cases or holes. The mix will reach quite high up the sides.
  • STEP 6
    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.
  • STEP 7
    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.
  • STEP 8
    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.
  • STEP 9
    Smooth a generous amount onto each cooled cupcake and decorate with the slithers of stem ginger and clementine zest.

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