These spicy cupcakes, moistened with ginger syrup, are perfect in winter.
120 g plain flour
140 g caster sugar
1½ teaspoons baking powder
½ teaspoon ground cinnamon
1/4 teaspoon ground allspice a pinch of salt
40 g unsalted butter. at room temperature
120 ml whole milk
1/4 teaspoon vanilla extract
200 g stem ginger in syrup. finely chopped (and syrup reserved). plus extra to decorate
ginger frosting :
100 ml whole milk
1 large piece of fresh ginger. peeled and chopped into 4 chunks
400 g icing sugar, sifted
125 g unsalted butter. at room temperature grated zest of
1½ unwaxed lemon. plus extra to decorate.
For the ginger frosting, put the milk and ginger pieces in a jug cover and refrigerate for a few hours, or overnight if possible Preheat the oven to 170°C (325°F) Gas-3 .
Put the flour, sugar, baking powder, cinnamon, allspice salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) .
and beat on slow speed until you get a sandy consistency and everything is combined Gradually pour in hall the milk and beat until just incorporated Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Continue mixing for a couple more minutes until the mixture is smooth. Stir in the chopped ginger by hand until evenly dispersed Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched While the cupcakes are baking pour 100 ml of the reserved ginger syrup and 100 ml water into a small saucepan and bring to the boil Boil until reduced by one-third. When the hot cupcakes come out of the oven, pour a small amount of syrup over each one Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely .
For the ginger frosting:
Beat together the icing sugar butter and lemon zest in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed Turn the mixer down to slow speed Strain the ginger-infused milk and slowly pour into the butter mixture Once all the milk has been incorporated, turn the mixer up to high speed Continue .
beating until the frosting is light and fluffy, at least 5 minutes When the cupcakes are cold, spoon the ginger frosting on top and finish with chopped stem ginger and lemon zest .
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