These ginger cupcakes are devine!
The cupcakes and recipe were produced by Exquisite Cakes and That Gingerbread Place and thanks to Buderim Ginger.
Ingredients (makes 24 )
- 200 grams butter, softened
- 1 3/4 cups (370g) caster sugar
- 4 eggs
- 2 3/4 cups (405g) self raising flour
- 1 cup (250ml) Buderim Ginger: Ginger Revitalise Cordial
- BUTTER FROSTING
- 200 grams butter, softened
- 6 cups (900g) icing sugar mixture
- ½ cup (125ml) Buderim Ginger: Ginger Revitalise Cordial
- For a white frosting replace butter with So Lite
Method
- Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
- Cream the butter, sugar with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and Buderim Ginger: Ginger Revitalise Cordial slowly until combined.
- Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
- For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the Buderim Ginger: Ginger Revitalise Cordial and beat until well combined.
- Pipe or smooth frosting over cupcake and decorate as desired.
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