Ginger ·
Ginger Cupcakes with Cinnamon Icing
Recipe
Ginger Cupcakes with Cinnamon Icing
Made with Ginger Root Tea
Warming ginger-infused butter gives these cupcakes a beautifully aromatic depth, crowned with a silky cinnamon buttercream. Comfort baking at its most flavourful.
Makes: 24 medium cupcakes
Ingredients
- 225g butter
- 2 Tbsp Ginger Root Tea
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour
- 1 cup milk
Icing
- 225g butter, softened
- 4 cups icing sugar
- 1 tsp vanilla essence
- 2 tsp cinnamon
Method
- Melt the butter and stir in the Ginger Root Tea. Allow to infuse for 15 minutes.
- Combine the infused butter and sugar. Add eggs one at a time, beating well after each addition.
- Beat in half the flour, then add the milk and remaining flour, stirring until just combined.
- Fill cupcake cases two-thirds full. Bake at 180°C for 20–25 minutes, rotating pans halfway through. Cool completely.
- For the icing, cream the butter until smooth. Gradually beat in the icing sugar until light and fluffy.
- Add cinnamon and vanilla essence and stir until smooth. Spread or pipe onto cooled cupcakes.