Double Ginger Cupcakes Recipe
35mins plus cooling
A double ginger hit cupcake recipe
with a light fluffy butter cream topping
6 medium Cupcakes (fairy cakes)
Cold Vegetarian Fruit Cupcakes Cakes Baked Fayre
for the cupcakes
Self Raising Flour
1 teasp Ground
1 heaped tbsp
finely chopped Stem Ginger
A little Milk
For the topping (frosting)
50g/2oz Softened Butter
2 teasp finely grated lemon zest
1 teasp freshly squeezed lemon juice
Preheat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases on a baking tray, evenly spaced apart.
Place all the cupcake ingredients in a large mixing bowl and beat with a wooden
spoon until well blended,
adding 2-3 teaspoons milk if necessary
in order to make the mixture soft enough to drop easily from the spoon.
Place 1 tablespoon of the mixture in each paper case, smooth the tops, then
towards the top of the oven for 15-20 minutes, until well-risen, golden and firm
to the touch. Cool on wire racks.
4. Once the cakes and cold, place the butter, icing sugar, lemon zest and juice in a mixing bowl and
beat together until well blended, smooth and fluffy.
5. Divide the icing mixture between each
cupcake, either spreading evenly or swirling. Can also be piped.
More Cupcake Recipes
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