These cupcakes were made on Good Morning last week, and I loved the thought of a nice ginger cupcake. These are really good. The ginger is not too overpowering and is really set off by the lemon icing. I love them!
INGREDIENTS
300g plain flour
1/4 tsp baking soda
1/2 tsp salt
2 TBS ground ginger
1/2 tsp mixed spice
150g unsalted butter
400g caster sugar
4 eggs
7ml vanilla essence
100g finely chopped crystalised ginger
160ml sour cream
Preheat oven to 170 degrees and line two 12 hole muffin trays with cupcake papers.
Sift together the flour, baking soda, salt, ground ginger and mixed spice.
In a seperate bowl (big bowl), cream the butter for a few minutes. Add the suger one third at a time, beating for at least 2 minutes after each addition. Beat until mixture is light and fluffy and the sugar has disolved.
Add eggs one at a time, beating well after each addition. Add vanilla and mix in. Add to this half the sifted dry ingredients, chopped ginger and half the sour cream. Stir in gently and repeat with remaining ingredients.
Divide mixture between the cupcake papers and bake for 20 minutes or until cakes are cooked.
LEMON FROSTING
200g butter
600g icing sugar
Grated rind and juice of one lemon
Cream the butter. Add icing sugar and lemon juice and rind in alternative batches. If mixture is really stuff add a TBS milk - mix until light and fluffy.
I added some little gingerbread garnishes which were made from the Gingerbread recipe I posted earlier.
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