Tamara's Ginger Cupcakes

This recipe was originally published in Divine Cupcakes: A Book of Temptation by Tamara Jane, and is reproduced on this site with her kind permission.

Tamara decorates her cupcakes with chocolate filigree and tiny baked gingerbread hearts. Marietjie decorated hers with chocolate filigree hearts, as shown on the photo. You can also use crystallised ginger.

Ingredients

Cupcakes

  • 300g plain flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons ground ginger
  • 1/2 teaspoon mixed spice
  • 150g unsalted butter, softened
  • 400g caster sugar
  • 4 eggs
  • 7ml vanilla essence
  • 100g finely chopped crystallised ginger
  • 160ml sour cream

Ginger Caramel Frosting

  • 125g butter
  • 200g light brown sugar
  • 80ml cream
  • 1 tablespoon ground ginger
  • 2 cups icing sugar

Method

Cupcakes

  1. Preheat oven to 170degC. Line two 12-hole muffin trays with cupcake papers.
  2. Sift together flour, baking soda, salt, ground ginger and mixed spice.
  3. In a separate bowl, cream the butter for 1-2 minutes.
  4. Add the caster sugar one-third at a time, beating for 2 minutes after each addition.
  5. Beat until the mixture is light and fluffy and the sugar has almost dissolved.
  6. Add eggs one at a time, beating well after each addition and the mixture is light and fluffy.
  7. Add half the sifted dry ingredients and the chopped ginger and half of the sour cream. Repeat with the remaining ingredients.
  8. Divide the mixture evenly between the cupcake papers and bake for 20 minutes or until the cakes springs back when touched in the centre.
  9. Cool cupcakes in the muffin trays for 5 minutes before removing the cupcakes to a wire rack to cool completely.

Ginger Caramel Frosting

  1. Melt the butter in a small saucepan. Add the brown sugar and stir over a low heat until the sugar dissolves.
  2. Bring the mix to a boil, reduce heat and cook for 2-3 minutes.
  3. Stir in the cream and ginger.
  4. Allow to cool to lukewarm.
  5. Gradually stir in the icing sugar and cool the mixture completely.
  6. Beat until the frosting is light and creamy.
  7. If the frosting is too stiff add a little more cream.