Okay, so ginger might not be to everyones taste, but the lemon glaze on these cupcakes balances the sweetness of the syrup in the cake and I promise you anyone will love these little beauties – my little sister is not a massive fan of ginger and she still managed to pack a few of these away!
I apologise for the lack of photos in this entry, I usually use my dads camera to photograph my food as the quality is great but this week it is malfunctioning a bit and has decided to turn itself off for the time being! (Any advice from camera techies would be appreciated here)
This is a Mary Berry cake recipe, but the glaze is a creation of mine and I think the stickiness of it works with the moist cake really well, so go on and give it a go (and let me know how it works out)! 🙂
Ingredients (Makes 12 Cupcakes)
250g Dark Muscovado Sugar
Half a 225g tin of Black Treacle
375g Plain Flour
5 Tsp Ground Ginger
2 Tsp Ground Cinnamon
2 Eggs, beaten
300ml Milk (Ideally use full fat but semi skimmed has worked for me in the past)
2 Tsp Bicarbonate of Soda
For the glaze:
100ml Light Ginger Beer
Juice of 1 Lemon
100g Icing Sugar, sieved
– Preheat the oven to 160C/140C Fan/325F/Gas Mark 3 and line a cupcake case with 12 cake cases.
Add the butter and treacle to a small heatproof bowl and put this bowl above a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat the mixture, making sure you stir it until it is smooth.
In a separate large mixing bowl, sieve the flour and ground spices together and pour into this the treacle and butter mix that will have now cooled a little. Stir the wet and dry mixtures together until they are completely combined. To this mix, add the beaten eggs and stir everything together.
In a sauce pan, gently warm the milk in a saucepan on a low heat, making sure that you stir it to avoid any burning to the bottom of the pan! Add the bicarbonate of soda to the milk (it will foam up slightly but this is normal, don’t worry). Once the mixture has stopped foaming (this takes less than a minute), add it to the ginger cake mixture and stir until everything is combined together well. Share this mixture equally between the cake cases, place in the centre of the oven and bake for around 30 minutes, until the cup cakes are firm to touch.
Whilst the cupcakes are baking, we can make the glaze! In a sauce pan, add the ginger beer and lemon juice and heat on a low heat until it starts to simmer. At this point, slowly stir in the icing sugar until it thickens up a little. Once all the icing sugar has dissolved, take the glaze off the heat and leave to one side to cool.
As soon as the cupcakes are done, remove them from the oven and drizzle the glaze over the top of them. It’s best to do this now, when the cakes are warm, as it means the glaze is sucked into the cakes and adds to their moist-ness!!
Leave the cakes to cool before enjoying with a nice cup of tea, delicious!