Ginger and Cream cheese Cupcakes

 

I love ginger! This is a bit more than well-loved gingerbread as I used freshly grated "fresh ginger" for the cream cheese frosting. It gives more kick if you like the gingery flavour like I do. However, you can use the ginger syrup from the jar if you prefer a milder taste. it's up to you! :) 

These little beauties are a lovely teatime treat. 

Ingredients

 

• 100g butter
• 100g light brown soft sugar
• 125g golden syrup
• 50g treacle (or molasses)
• 150ml milk
• 1 large egg
• 20g chopped ginger from a jar of stem ginger in syrup
• 225g self-raising flour
• 1 tsp baking powder
• 2 tsp ground ginger
• 1½ tsp ground cinnamon

For the icing

• 60g unsalted butter, at room temperature
• 175g icing sugar
• 1 tbsp ginger syrup from a jar of stem ginger in syrup (I used fresh grated from which I squeezed the juice)
• 60g mascarpone (or cream cheese)
• Crystallised ginger, roughly chopped, to decorate (optional)

 

Method

 

1. Preheat the oven to 180ºC and line a 12-hole muffin tin with muffin cases.
2. Combine the butter, sugar, golden syrup and treacle in a small saucepan and heat until the butter has completely melted. Allow to cool for a few minutes, then stir in the milk and beat in the egg. Stir in the chopped ginger.
3. Place the flour, baking powder and spices into a large mixing bowl and mix to combine. Make a well in the centre and pour in the wet ingredients, then stir together, using a balloon whisk, until smooth.
4. Divide the mixture between the cake cases. Bake for 15-17 minutes, or until nicely risen and a skewer inserted comes out clean. Allow to cool completely before icing.
5. To make the icing, place all the ingredients into a mixing bowl or the bowl of a stand mixer. Beat for a few minutes until smooth. Pipe or use a teaspoon to decorate each cake and top with crystallised ginger, if liked.