Ginger cupcakes & Ginger fudge icing


For the cupcake

  • 200g Unsalted butter diced
  • 175g molasses sugar
  • 3tbsp black treacle
  • 2 large eggs free-range or organic, beaten
  • 300g self-raising flour
  • 150ml semi-skimmed milk
  • 4 stem ginger drained and chopped
  • 1tbsp ground ginger
  • pinch of salt

For the ginger fudge icing (makes enough to ice 12 cupcakes)

  • 140g Unsalted butter
  • 2tsp lemon juice
  • 4tbsp ginger syrup drained from jar
  • 300g icing sugar sifted


For the cupcakes

  • STEP 1

    Preheat oven to 160 deg (fan)/180 degC/350 deg F/gas mark 4. Line a 12 hole muffin tin with cupcake cases.

    Melt the butter, sugar and treacle over a low heat. Cool briefly and then stir in the milk.

  • STEP 2

    Add the chopped ginger to the beaten eggs and then beat into the butter mixture. Sift the flour, ground ginger and a pinch of salt and add to the warm mixture. Combine thoroughly. Spoon the mixture out into the muffin tin.

  • STEP 3

    Bake in the centre of the oven for 30-35 minutes. Leave in the tin for 10 minutes, then place on wire rack to cool completely before icing. These cupcakes are best when they are made and eaten fresh. They tend to dry out a little quicker than some of the other flavours.

  • STEP 4

    In a bowl, beat the butter and then add all the remaining ingredients until the icing is smooth and creamy. Ice each cake with a generous spoonful of icing and add your Halloween decorations. As an alternative these ginger cupcakes look very pretty simply topped with a sprinkling of Demerara sugar over the icing. Store any uneaten cupcakes in an airtight container at room temperature for no more than a couple of days or you may find they simply dry out a bit too much.

Taken from Cupcakes From The Primrose Bakery by Martha Swift and Lisa Thomas (Kyle Cathie, £14.99)

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