I recently posted a recipe for ginger syrup and candied ginger and wanted to find a dessert that would make good use of both. The base of this ginger cupcake recipe is from The Hummingbird Bakery Cookbook that a good friend of mine bought me a few years ago. I adapted it to incorporated the two elements and they were pretty yummy – perfect with a cup of peppermint and lemon tea!
Cupcakes: Preheat oven to 180°C. Cream together 100g butter & 100g sugar. Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon vanilla essence and 2 eggs. Whisk together. Fold in 100g flour and 1 teaspoon baking powder. Split mixture evenly between 8-10 cupcake cases. Bake for 12-15 minutes until golden. While still hot brush on ginger syrup generously and leave to cool.
Icing: Cream together 50g butter, 150g icing sugar and the zest of half a lemon until the sugar is well incorporated. Slowly pour in 30ml milk and a drizzle of ginger syrup and incorporate into the mixture. Turn the whisk up high and mix until light and fluffy. Leave to cool in the fridge until the cupcakes are cool. Spoon on icing and spread over with a knife. Decorate with candied ginger and grated lemon zest.
Thank you all for stopping by. I wish I could send you all a cupcake! xS