Tuesday, 27 November 2012

Ginger Cupcakes

Somehow..... I like to eat warm gingerbread with a very milky cup of tea on a cold day. 
Well, these cupcakes are not in the shape of a gingerbread cake, but they are moist and spicy with all the goodness of gingerbread cake, but in a lovely little cupcake shape. I decorated them with lemon icing.  
They would be really nice with chopped apples, raisins or stem-ginger in the batter.  Yum. :) 

Ingredients  (8 cupcakes)

  • 140g low-fat margarine
  • 100g dark brown mascovado Sugar
  • 70g caster sugar 
  • 40g golden syrup
  • 1 large egg, beaten
  • 1 Tbsp milk
  • 200g plain flour 
  • 2 tsp baking powder
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
Method
1.     Preheat oven to 180 °C.
2.     Melt the margarine, sugar and golden syrup in a bowl in a microwave.
3.     Sieve the flour, baking powder, ginger and cinnamon into a mixing bowl.
4.     Stir in the milk, beaten egg and cooled liquid mixture.
5.     Mix everything together gently and then pour the mixture into the muffin cases.
6.     Bake in a preheated oven for 20 to 25 minutes.


Here are my "apple ginger cupcakes."
I grated 1 apple and mixed them into the wet mixture before adding the dry mixture.
This time, I decorated them with lemon and ginger icing.  (icing sugar + ground ginger + lemon juice)

They really are very moist.  :)