Gingernut Anyone?


One serious dessert down and it seems I am unable to resist returning to my baking staple; the humble cupcake. A couple of hours in the kitchen today resulted in these rather informal creations! Here, spiced ginger sponges are laced with syrupy goodness and topped with a dollop of refreshing lemon cream cheese frosting. If you would like the recipe just ask, but be warned; you might just find yourself going back for more!




    1. Thanks! Sure here is the recipe:

      140g unsalted butter
      200g caster sugar
      60g black treacle
      60g golden syrup
      2 eggs
      2 egg yolks
      310g plain flour
      2tbsp baking powder
      1tbsp cocoa powder
      pinch salt
      1tsp ginger
      1tsp cinnamon
      1tsp nutmeg
      240ml hot milk

      Cream butter and sugar then add the syrup, treacle, eggs and egg yolks and mix well.
      In a separate bowl sift together all the dry ingredients.
      Heat the milk.
      Mix the dry ingredients into the wet in batches, alternating with the hot milk, until all ingredients are combined.
      Bake for 20 minutes at 190.

      500g icing sugar
      250g cream cheese
      100g butter
      1tbsp lemon zest

      Combine all ingredients and whisk until smooth. Pipe as desired.


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