This is a distinctly adult cupcake recipe which I have just finished trialling. One for ginger lovers only, divine with a hot coffee and a glass of cognac.

Cakes (makes 18-20 cakes):

120g Sugar
120g Softened butter
2 eggs
120g self-raising flour
1 teaspoon mixed spice*
50g crystallized ginger chopped small
A little milk

  1. Pre-heat oven to 180C
  2. Cream together butter and sugar
  3. Beat in eggs
  4. Add flour and beat in.
  5. If the mixture is a little stiff, dribble in enough milk to bring to a soft dropping consistency<
  6. Stir through mixed spice and ginger pieces.
  7. Put about 1 heaped teaspoon of the mix into cupcake papers and bake for 10-12 minuts or until golden and springy.
While the cakes cool, make the frosting: 50ml cream 50g dark (62% or above) chocolate 20g butter 1 teaspoon ground ginger Icing Sugar (Confectioner's sugar)
  1. Pour cream into a jug and add butter
  2. Break chocolate into cream
  3. Microwave on high for one minute and beat. If chocolate is not melted, put back into microwave for 20 second bursts, stirring between until melted.
  4. Sift in ginger and sufficient icing sugar to bring to a firm, spreading texture.

When the cakes are cool, add about a teaspoon of frosting to each and swirl. Om nom nom, as my students are inclined to say.

*NanceMuse suggests that non Brit/Antipodean audiences would be more familiar with pumpkin pie spice here - I'll take their word for it.

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