Double Ginger Cupcakes Recipe

Veg   CD   35mins plus cooling

A double ginger hit cupcake recipe with a light fluffy butter cream topping

Makes approx. small 10 Cupcakes (fairy cakes)     Cold  Vegetarian   Fruit  Cupcakes  Cakes  Baked Fayre   

Ingredients for the cupcakes

50g/2oz Self Raising Flour

1 teasp Ground Ginger

50g/2oz Margarine

50g/2oz Caster Sugar

1 Egg, beaten

1 heaped tbsp finely chopped Stem Ginger

A little Milk

For the topping (frosting)
50g/2oz Softened Butter

100g/4oz Icing Sugar (confectioners)
2 teasp finely grated lemon zest
1 teasp freshly squeezed lemon juice
 

Instructions

1. Preheat the oven to 190C, 375F, Gas mark 5 and place some paper fairy cake cases on a baking tray, evenly spaced apart.

2. Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended, adding 2-3 teaspoons milk if necessary in order to make the mixture soft enough to drop easily from the spoon.

3. Place 1 heaped teaspoon of the mixture in each paper case, smooth the tops, then bake towards the top of the oven for 15-20 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.

4. Once the cakes and cold, place the butter, icing sugar, lemon zest and juice  in a mixing bowl and beat together until well blended, smooth and fluffy.

5. Divide the icing mixture between each cupcake, either spreading evenly or swirling. Can also be piped.

More Cupcake Recipes

Cake Recipes  |  Bread & Bun Recipes  |  Biscuit/Cookies & Pastries Recipes

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