Description
These Mary Berry Ginger Cupcakes are moist, warmly spiced, and topped with a delicious cream cheese icing. Perfect for afternoon tea or a festive treat.
Ingredients
- 100g (3 ½ oz) soft margarine or unsalted butter
- 100g (3 ½ oz) light muscovado sugar
- 2 large eggs
- 100g (3 ½ oz) self-raising flour
- 1 tsp baking powder
- 2 tsp ground ginger
- 2 tbsp milk
- 2 balls stem ginger in syrup, finely chopped
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Line a 12-hole muffin tin with paper cases.
- Place the margarine, sugar, eggs, flour, baking powder, and ground ginger into a large mixing bowl. Beat with an electric mixer until smooth and combined.
- Fold in the milk and chopped stem ginger.
- Divide the mixture evenly among the cupcake cases.
- Bake in the preheated oven for about 20 minutes, or until well risen and golden brown. A skewer inserted into the center should come out clean.
- Allow to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Once cool, top with your preferred icing, such as cream cheese or lemon icing.
Notes
- Use stem ginger in syrup for the best flavor and texture.
- Cupcakes can be frozen without icing for up to 3 months.
- Best enjoyed within 2-3 days of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
