For our last post together before Christmas, we decided to share an absolutely cute recipe of ginger cupcakes! Hope you’ll enjoy it!
Ginger Beer Cupcakes ( 30 pieces )
You will need:
350g plain flour
225g sugar ( prefer the soft dark brown for colour and flavour but any kind would work)
100g cooking oil (sunflower or rape/canola)
1 tsp ground ginger (adjust according to taste and fierceness of the ginger beer and your personal preference)
1tsp baking powder
½ – 1 tsp ground cinnamon
½ – 1 tsp ground allspice
½ tsp bicarbonate of soda
About 60g treacle
200ml ginger beer
Place all the ingredients into the food processor bowl and whizz until you have a smooth golden brown batter. Fill cake cases about 2/3 full and bake at GM4/180C for about 14 mins until risen and a cocktail stick inserted into the middle comes out clean.
For the buttercream you will need :
250g butter (or non diary spread – I use Pure)
600g icing sugar
1 tsp vanilla essence
2 tbs milk
Cut the butter into small cubes and allow to soften. Beat with an electric mixer for 5 minutes until pale and fluffy, slowly add half the icing sugar beating all the time. Add the vanilla essence and milk, beat. Slowly add the rest of the icing sugar and beat for a good 5 minutes until fluffy. If you are using a non diary “butter” you may need to adjust the amount of icing sugar.
You could ice half of your cakes then coloured the remainder of the buttercream. If you use liquid food colouring you may need to add a little more icing sugar.
And….Start decorating them however you wish!