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 Softened butter
120g self-raising flour
1 teaspoon mixed spice*
50g crystallized ginger chopped small
A little milk
- Pre-heat oven to 180C
- Cream together butter and sugar
- Beat in eggs
- Add flour and beat in.
- If the mixture is a little stiff, dribble in enough milk to bring to a soft dropping consistency<
- Stir through mixed spice and ginger pieces.
- 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:
50g dark (62% or above) chocolate
1 teaspoon ground ginger
- Pour cream into a jug and add butter
- Break chocolate into cream
- 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.
- 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.