Sunday, April 29, 2012

Gingerbread Cupcakes with Lemon Frosting

These are little bite-size cupcakes, pretty to look at as well as eat, and the well known pairing of lemon and ginger complement each other perfectly.

recipe adapted from Cakes & Bakes from My Mother's Kitchen.
makes about 10-12 cupcakes, depending on the size of your tin and cupcake cases.

60g unsalted butter
50g light soft brown sugar
2 tbsp golden syrup
2 tbsp molasses/black treacle
1 tsp ground ginger
80ml whole milk
1 egg, beaten
2 pieces stem ginger in syrup (or crystallized ginger as I used), drained and chopped
115g self-raising flour

2 tbsp lemon juice, freshly squeezed
180g confectioner's sugar, sifted
2-3 pieces stem ginger, drained and chopped

Preheat the oven to 170 C/325 F.

Put the butter, sugar, syrup, molasses and ground ginger in a saucepan and heat gently until melted. Remove the pan from the heat and stir in the milk, then beat in the egg and stem ginger. 

Pour the mixture into a large bowl and sift in the flour. Fold in until well combined.

Spoon the mixture into paper cases (lining a 12-hole cupcake tin) and bake in the preheated oven for about 20 minutes, until risen and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool. 

For the frosting, pour the lemon juice into a bowl. Gradually sift in the confectioner's sugar, stirring as you go until the consistency becomes thick, smooth and spreadable.  Spoon the frosting over the cakes and arrange a few pieces of the ginger on each one. Leave to set before serving. The cupcakes will keep in an airtight container in the refrigerator for about 2-3 days.


1 comment:

  1. yum yum, nice and homely for this weather! may have to try