No, not a homage to girl power and all that jazz, these cute little ginger and cinnamon beauties were created for the November Dinner at the Manor event. Coinciding with Bonfire Night, I wanted to make something warming and spicy!
The cakes had a nice subtle ginger flavour, and I added orange zest cinnamon to the cream cheese frosting for some extra warmth. they keep for a good few days – the addition of golden syrup and treacle is reminiscent of parkin and so keeps the cake nice and squidgey and moist!
Do give these a go, I daresay that you could pack these with pumpkin too do make them extra special (I have a thing about vegetables in cakes!)
Ginger and Cinnamon Cupcakes
(Makes 12 standard cupcakes, about 48 minis)
140g unsalted butter
200g caster sugar
60g black treacle
60g golden syrup
2 whole eggs
2 egg yolks
310g plain flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp baking powder
1 tsp salt
240ml warm milk
125g unsalted butter, room temp
200g full fat cream cheese
450g icing sugar
1 tsp cinnamon (to taste!)
Grated zest of one large orange
Preheat the oven to 180C and line your tins with paper liners
Cream the butter and sugar until pale and fluffy, then add the eggs, egg yolks, syrup and treacle and beat until combined.
Sift all of the dry ingredients into a bowl and then add to the wet ingredients, in 3 parts, alternating with the warm milk – mix until all combined and smooth.
Divide the batter between the cases and bake for about 20 mins for standard cakes or 10 for minis. Remove from the tins and leave to cool completely on a cooling rack.
For the frosting, mix all of the ingredients well until light and fluffy and pipe onto the cakes.
Try not to eat all at once.