Description
Warm ginger cupcakes infused with sweetened stem ginger, perfect for any occasion.
Ingredients
Scale
- 150g softened butter
- 200g self-raising flour
- 150g golden caster sugar
- 1 tsp ground ginger
- 100g stem ginger, chopped
- 3 large eggs
- 100ml milk
Instructions
- Preheat your oven to 180°C (350°F) and line a cupcake tray with paper cases.
- Cream the softened butter and golden caster sugar together until light and fluffy.
- Crack the eggs in one at a time, mixing well after each addition.
- Sift in the self-raising flour along with the ground ginger and gently stir until just combined.
- Fold in the chopped stem ginger and milk.
- Divide the batter evenly among the cupcake cases, filling them about two-thirds full.
- Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
- Allow to cool in the tray for a few minutes before transferring to a wire rack.
Notes
For best results, ensure all ingredients are at room temperature before starting. These cupcakes pair well with masala chai or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 170
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: ginger cupcakes, Mary Berry, baking, dessert, homemade treats