Spiced Ginger Cupcakes

cook 20 mins
  • 150 g (5 oz) unsalted butter, softened
  • 125 g (4 oz) soft dark brown sugar
  • 1 tablespoon runny honey
  • 3 large eggs, lightly beaten
  • 150 g (5 oz) plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • pinch of ground cloves
  • 50 g (2 oz) icing sugar, sifted
  • 15 g (1/2 oz) piece of stem ginger in syrup, drained and cut into thin matchsticks
  • 1 tablespoon stem ginger syrup (taken from the jar)
  • 1/2 teaspoon water
  • Line a 12-hole nonstick muffin tin with paper cupcake cases. Place the butter, sugar, honey and eggs in a large bowl, then sift in the flour, baking powder, ground ginger and cloves. Beat together with a hand-held electric whisk until the mixture is pale and creamy.
  • Spoon the mixture into the prepared muffin tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until risen and firm to the touch.
  • Meanwhile, make the icing. Mix together all the ingredients in a small bowl until runny and smooth.
  • Remove the cupcakes from the oven, then transfer to a wire rack and drizzle over the ginger icing. Serve warm or cold.
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