Ginger Cupcakes
Ginger cupcakes made with black treacle and stem ginger, topped with ginger fondant frosting. A festive treat for Halloween or winter.
Ingredients
Unsalted butter (diced, room temperature)
200 g (diced, room temperature)
Dark brown sugar
175 g
Blackstrap molasses
3 tbsp
Semi-skimmed milk (room temperature)
150 ml
Stem ginger (drained and chopped, syrup reserved for the ginger fondant icing)
4 (drained and chopped)
Eggs (large, free-range or organic, beaten)
2 (large, free-range or organic, beaten)
Self-raising flour (sifted)
300 g (sifted)
Ground ginger
1 tbsp
Salt
a pinch
Ginger fondant icing (see recipe on page 84)
1 batch
Halloween decorations or demerara sugar
to taste
Instructions
1
Prepare oven and tin
Preheat the oven to 160°C (fan)/180°C/350°F/gas mark 4, and line two 12-hole muffin tins with appropriately sized cupcake paper cases.
2
Melt butter and molasses mixture
Melt the butter, sugar, and blackstrap molasses together in a saucepan over low heat. Let cool briefly, then stir in the milk.
3
Add ginger and eggs
Add the chopped stem ginger to the beaten eggs, then pour into the butter mixture and whisk together.
4
Add flour mixture
Sift the flour, ground ginger, and salt together, then fold into the warm mixture until fully combined.
5
Fill tins and bake
Carefully spoon the batter into the cupcake cases, filling each about two-thirds full. Bake in the oven for 30–35 minutes. Test by inserting a skewer into the centre of a cake; it should come out clean.
6
Cool and decorate
Leave in the tin for about 10 minutes after removing from the oven, then carefully transfer to a wire rack to cool completely. Once fully cooled, generously spread the ginger fondant icing over each cake and add Halloween decorations.
