Friday, 26 July 2013

Gingerbread muffins with Ginger Icing

Gingerbread muffins with Ginger Icing

Before baking...

6 tbsps vegetable oil
280g plain flour
1 tbsp baking powder
4 tsps ground ginger
1 1/2 tsps cinnamon
pinch of salt
115g soft light brown sugar
3 pieces of stem ginger in syrup, finely chopped
2 eggs
175ml milk
4 tbsp golden syrup

75g butter
175g icing sugar
1 drop of vanilla essense
2 tsps ground ginger
Crystallised ginger

After baking...

  1. Preheat oven to Gas Mark 6 or 200C.
  2. Line 2 muffin tins with paper cases.
  3. Sieve the flour, baking powder, ginger, cinnamon & salt into a bowl and beat again.
  4. Stir in the sugar & stem ginger
  5. Beat eggs in a bowl, add milk, oil & golden syrup.
  6. Add the liquid ingredients to the dry and mix until just combined, do not overmix.
  7. Spoon into the paper cases.
  8. Bake for 15-20 minutes, leave to cool.
  1. Beat the butter in a bowl.
  2. Add the icing sugar, vanilla essense & ground ginger and mix.
  3. Add milk as required a tbsp at a time and mix well.
  4. Once at a thick paste consistency, add a teaspoon of icing to the top of each cake, using the back of a teaspoon to smooth.
  5. Top with a small piece of chopped crystallised ginger.

The finished product!!!

If you have any fun cake recipes you would like to share, feel free to contact me and I will put together a blog post.

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