These are grown up cupcakes. Winter warming cupcakes.
If you like a ‘proper’ ginger cake with a real hit of that warming spicy flavour, then this one is just for you.
I developed a real love of ginger when I was pregnant with my second child because I had the most horrendous heartburn and feeling of sickness (bloomin’ girls!) and hunted for everything, anything which would bring me some comfort.
And ginger did that.
Also endless bowls of milky cereal seemed to help too, that’s my other memory of the time!
So this recipe gives you a real hit of ginger. If you want to scale it down a little you can cut back on how much stem ginger you add to the batter or even leave it off the top.
Stem Ginger Cupcakes
120g plain flour
140g caster sugar
1½ tsp baking powder
1½ tsp ground cinnamon
1¼ tsp ground allspice
Pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
½ tsp vanilla extract
150g stem ginger in syrup, chopped into very small pieces (and save syrup)
100ml whole milk
1 large piece of fresh ginger, peeled and chopped into 4 chunks
400g icing sugar
125g unsalted butter at room temperature
grated zest of ½ lemon
1. Fist of all you’ll need to prepare for the ginger icing. To do this you need to infuse the milk with the ginger chunks. Cover and leave in the fridge for a few hours – overnight is better.
2. Now preheat the oven to 170 degrees (gas 3). Put 12 cupcake cases into a 12-hole cupcake tray.
3. Put the flour, sugar, baking powder, cinnamon, allspice, salt and butter into a bowl and mix (either with a handheld electric whisk or a freestanding mixer) and beat until you get a sandy consistency.
4. Gradually pour in half the milk and beat again until incorporated.
5. Whisk the egg, vanilla and remaining milk together then add to the flour mixture and mix until the batter is smooth.
6. Stir in the chopped ginger and stir in until evenly distributed.
7. Spoon the mixture into the paper cases until two-thirds full then bake in the oven for 20-25 minutes or until golden brown.
8. While the cakes are baking, pour 100ml of the reserved ginger syrup and 100ml of water into a small saucepan and bring to the boil and then continue to boil until reduced by one third. Keep an eye on it because it can bubble over quickly.
9. When the cupcakes come out of the oven, spoon a small amount of syrup over each one then leave them to cool slightly before transferring them to a wire cooling rack.
10. To make the ginger icing strain the ginger-infused milk. Now beat the icing sugar, butter, lemon zest and a splash of the milk together. When it’s all combined, slowly pour the rest of the milk into mixture and beat until everything is incorporated.
Now carry on beating on a high speed until the icing is light and fluffy (a good few minutes).
11. When the cupcakes are cold, spoon the icing on top with a flourish and finish with some chopped stem ginger.
Recipe adapted from the Hummingbird Bakery Cookbook