Wednesday, 28 November 2012

Mini Gingerbread Cupcakes

Why is everything cuter in minature? It is a fact! I'm not the biggest fan of gingerbread but I was totally won over by this light not too treacle-y recipe and having them in miniature meant that you only get a spicy little pop rather than an overpowering mouthful. Some things are better in smaller portions- dark chocolate, certain family relatives, cruel-to-be-kind guidance etc. etc.

The frosting on these are really special, sweet and spicy. Stem ginger is found in good supermarkets and fine food shops. It comes in a syrup which is used for the frosting.

From Cupcakes from the Primrose Bakery

200g unsalted butter
175g light brown sugar
3 tbsp treacle
4 pieces of stem ginger from a jar
2 large eggs
300 self raising flour sifted
150 ml milk
1 tbsp ginger
pinch salt

1. Melt butter, sugar and treacle over a low heat, stirring now and then until melted. Allow to cool and add the milk, eggs and chopped ginger.
2. Sift all the flour, ginger together. Add the salt and then fold into the wet butter mix.
3. Bake at 180oC for 20-25 minutes.

For the Frosting
140g butter softened
2 tsp lemon juice
4 tbsp ginger syrup from the jar
300g icing sugar sifted

1. Beat together all the ingredients until smooth and pale.
2. Spread or pipe on cupcakes. Best eaten fresh.

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