Spicy Ginger Cupcakes with Vanilla Buttercream
Spicy ginger cupcakes with vanilla buttercream, made with ground ginger and candied ginger.
Ingredients
butter
150 g
brown sugar
150 g
self-raising flour/cake flour
150 g
eggs
3
ginger powder
2 tsp
preserved ginger (cut into small pieces)
60 g
milk
1 tbsp
butter (for frosting)
150 g
powdered sugar (for frosting)
250 g
milk (for frosting)
2 tbsp
vanilla extract (for frosting)
2 drops
cinnamon powder (for garnish)
a pinch
Instructions
1
Preheat the Oven
Preheat the oven to 180°C (350°F, gas mark 4).
2
Cream the Butter
Cream the butter and brown sugar together with a wooden spoon until a smooth paste forms.
3
Combine Dry and Wet Ingredients
Mix the flour and ginger powder together, then sift one-third into the butter mixture. Beat in one egg and mix with a wooden spoon. Repeat this step to add the remaining two-thirds of flour and the other two eggs.
4
Add the Preserved Ginger
Drain the preserved ginger from the syrup, cut it into small cubes, and fold it into the mixture.
5
Bake
Place paper liners into a 12-hole muffin tin. Divide the mixture evenly among the liners and bake for 20 minutes. Test by inserting a bamboo skewer into the center of a cake; if it comes out clean, the cupcakes are done. Cool in the tin for 5 minutes, then transfer to a wire rack.
6
Make the Frosting
Wait until the cupcakes are fully cooled before frosting, otherwise it will melt. Cream the butter on its own with a wooden spoon. Add half the powdered sugar and 1 tbsp milk and stir. The mixture may look like scrambled eggs, but keep beating until smooth, then add the remaining powdered sugar, vanilla extract, and the final 1 tbsp milk.
7
Decorate
Transfer the buttercream to a piping bag fitted with a large star tip. Starting from the outer edge of each cupcake, pipe a spiral inward, guiding with your other hand.
8
Dust with Cinnamon
Once all the cupcakes are frosted, dust with cinnamon powder for extra spice and color.
