On Friday I finally felt well enough to try out a recipe that was recommended to me...and of course, they went down a treat at the church music team dinner, more popular than my chai (spice-tea) and vanilla flavoured cupcakes!
Here's the recipe....enjoy!!
Toffee Ginger Fudgy Cupcakes
Ingredients:
100g soft butter
1 cup brown sugar
1 tsp ground ginger
1 tsp vanilla extract
1 Tbsp golden syrup
1 cup self raising flour, sifted
2 medium eggs, beaten
To decorate (optional):
Pieces of fudge or crystallised stem ginger
For the fudgy icing:
25g butter
½ cup brown sugar
2 tbsp single cream
1 cup icing sugar, sifted
Method
Preheat the oven to 200°C, gas mark 6.
Place paper cake cases in a 12-hole muffin tin.
Beat the butter and sugar together with an electric beater for 2-3 minutes until pale and creamy.
Beat in the ginger, vanilla and golden syrup until combined.
Gradually add a little flour and some of the egg, beating well after each addition. Repeat until all the flour and egg has been added.
Spoon into the paper cases and bake in the oven for 15-20 minutes until golden and well risen.
Place on a wire rack to cool.
Make the icing just before you are ready to ice the cakes.
Melt the butter and brown sugar in a small saucepan.
Bring to the boil, add the cream and simmer for 5 minutes.
Remove from the heat and beat in the icing sugar until smooth. If the icing becomes too stiff, add a tablespoon of boiling water and beat again.
Spread the icing over the cakes and decorate with chunks of fudge, or crystallised ginger.
