Ingredients for the cupcakes
- 50g/2oz Self Raising Flour
- 1 teasp Ground Ginger
- 50g/2oz Margarine
- 50g/2oz Caster Sugar
- 1 Egg, beaten
- 1 heaped tbsp finely chopped Stem Ginger
- A little Milk
For the topping (frosting)
- 50g/2oz Softened Butter
- 100g/4oz Icing Sugar (confectioners)
- 2 teasp finely grated lemon zest
- 1 teasp freshly squeezed lemon juice
Instructions
- Preheat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases on a baking tray, evenly spaced apart.
- Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended, adding 2-3 teaspoons milk if necessary in order to make the mixture soft enough to drop easily from the spoon.
- Place 1 tablespoon of the mixture in each paper case, smooth the tops, then bake towards the top of the oven for 15-20 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.
- Once the cakes and cold, place the butter, icing sugar, lemon zest and juice in a mixing bowl and beat together until well blended, smooth and fluffy.
- Divide the icing mixture between each cupcake, either spreading evenly or swirling. Can also be piped.
0 comments:
Post a Comment