Ginger Cupcakes
Spicy ginger cupcakes with ginger syrup — the perfect winter dessert.
Ingredients
low-gluten flour
120 g
caster sugar
140 g
baking powder
1½ tsp
ground cinnamon
½ tsp
ground allspice
¼ tsp
salt
a pinch
unsalted butter (softened at room temperature)
40 g
whole milk
120 ml
egg
1
vanilla extract
¼ tsp
candied ginger (chopped, reserve syrup and set aside extra for garnish)
200 g
whole milk (for ginger frosting)
100 ml
fresh ginger (peeled and cut into 4 pieces, for ginger frosting)
1 large
powdered sugar (sifted, for frosting)
400 g
unsalted butter (softened at room temperature, for frosting)
125 g
lemon zest (grated, set aside extra for garnish)
½ unwaxed lemon
cupcake liners (lined with cupcake cases)
12
Instructions
1
Steep ginger-infused milk
Place the milk for frosting and ginger pieces in a measuring cup, cover, and refrigerate for several hours, preferably overnight.
2
Preheat oven
Preheat the oven to 170°C (325°F, gas mark 3).
3
Mix dry ingredients
Add the flour, caster sugar, baking powder, ground cinnamon, ground allspice, salt, and butter to a stand mixer fitted with a paddle attachment. Mix on low speed until the mixture has a sandy texture and all ingredients are evenly combined. Slowly pour in half of the whole milk, mixing until just incorporated.
4
Add egg mixture and ginger
In a separate bowl, mix the egg, vanilla extract, and remaining whole milk for a few seconds, then pour into the flour mixture. Continue mixing until just incorporated (scrape down any unincorporated mixture from the sides of the bowl with a rubber spatula). Continue mixing for approximately two minutes until the batter is smooth. Stir in the chopped candied ginger by hand until evenly distributed.
5
Bake and brush with syrup
Scoop the batter into the prepared cupcake liners, filling each two-thirds full. Place in the preheated oven and bake for 20–25 minutes, or until golden brown and the cupcakes spring back when gently pressed. While baking, combine the reserved 100 ml ginger syrup and 100 ml water in a small saucepan, bring to a boil, and simmer until reduced by one third. As soon as the cupcakes come out of the oven, brush a small amount of syrup over the top of each. Let cool slightly before removing from the tin, then transfer to a wire rack to cool completely.
6
Make ginger frosting
Add the powdered sugar, butter, and lemon zest to a stand mixer fitted with a paddle attachment. Mix on medium-low speed until all ingredients are evenly combined. Turn the speed to low, sift in the ginger-infused milk, and mix until fully incorporated, then increase to high speed. Continue beating until the frosting is light and fluffy, for at least 5 minutes.
7
Decorate
Once the cupcakes are completely cooled, top each with the ginger frosting, and garnish with chopped candied ginger and lemon zest.
