Ginger Cupcake Recipe!

Hey Guys,

I was going to do a healthy recipe on this blog; however, I then tried out a cupcake recipe which was ABSOLUTELY BEAUTIFUL, and thought I would go for that instead! You’re Welcome!

For the Cupcakes, the things you will need are:

120g Plain Flour

140g Caster Sugar

1_1/2 teaspoons Baking Powder

_1/2 teaspoon Ground Cinnamon

_1/4 teaspoon Mixed Spice

_1/4 teaspoon Ground Ginger

A Pinch of Salt

40g Unsalted Butter at Room Temperature

120g Milk

1 Egg

_1/4 teaspoon Vanilla Extract

A tub of chopped ginger in syrup (which are usually about 225g)

For the Icing, you will need:

50ml Milk

1 Large Piece of Fresh Ginger (cut into a few chunks)

400g Icing Sugar

125g Unsalted Butter at Room Temperature

Grated Zest of 1 Lemon

Step 1: To prepare for the icing, in a bowl or jug or whatever you have, pour the milk, add the fresh ginger and put in the fridge to infuse for a couple of hours.

Now, back to the Cupcakes…

Step 2: Preheat the oven to 170^oC.

Step 3: Put the flour, sugar, baking powder, cinnamon, mixed spice, ground ginger and the salt into the bowl and mix until all in well incorporated.

Step 4: Add the butter to these dry ingredients, and continue to mix until a sandy consistency has been achieved.

Step 5: Gradually pour in half of the 120ml of milk (THIS IS NOT THE MILK WITH THE GINGER IN IT!!!!), and beat until well combined. Once well combined, add the rest of the milk, egg and vanilla extract and continue to mix, making sure you regularly scrape any unmixed batter away from the side of the bowl. Mix until the batter is as smooth as a baby’s arse (I’m pretty sure that’s only a British saying…oops).

Step 6: ADD THE SYRUP GINGER! (I genuinely almost forgot this step!). If, like me, you have a 225g tub, add all the contents including the syrup, if not, I would say to add 200-ish grams of diced syrup-y ginger alongside a tablespoon of syrup. Mix again so that the ginger is evenly dispersed.

Step 7: Spoon the mixture into cupcake cases until about two-thirds full. I also used muffin cases, and managed to make about 10 cupcakes!

(TOP TIP: If, like me, you get in a big ol’ mess when spooning the mixture, try putting it in a jug and pouring it or, to save washing up, put it in a plastic sandwich bag and pipe it into the cases.)

Step 8: Bake for around 25 minutes, until the cakes can be impaled with a skewer which, after the brutal stabbing, comes out clean. Leave to cool completely on a wire rack.

(TOP TIP: To stop the wire rack giving your cakes odd shaped bottoms, lay a tea towel or a couple sheets of kitchen roll directly on the wire rack, and place the cakes on top.)

For the Icing;

When I made these cakes the other day, the icing recipe turned out so runny, it was like pouring soup onto the cakes (as you can tell by the photo below).

As a result, I’ve adjusted the measurements, and now we all have to pray it still works.

Step 1: Beat the icing sugar, butter and lemon zest. I like to do this with an electric mixer (especially because it creates sugar air), but you can do it by hand if you stronger ad fitter than me.

Step 2: Once the mixture is all combined, remove the fresh ginger from the milk, and gradually begin adding the milk, mixing as you do so. Continue to mix until your icing is smooth, light, fluffy and just too darn sexy!

Step 3: Ice the cupcakes, making sure to “accidentally” drop loads of icing on the side and on your hands so that you can eat it later.

ENJOY!