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Mary Berry Ginger Cupcakes

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These Mary Berry Ginger Cupcakes are moist, warmly spiced, and topped with a sweet icing — perfect for tea time or any special occasion.

Ingredients

  • 100g (3½ oz) baking spread, straight from the fridge
  • 100g (3½ oz) light muscovado sugar
  • 2 large eggs
  • 100g (3½ oz) self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 2 tbsp milk
  • 75g (3 oz) icing sugar (for icing)
  • 2–3 tsp water (for icing)
  • Pieces of stem ginger, to decorate (optional)

Instructions

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 12-hole muffin tin with paper cupcake cases.
  2. Place all cupcake ingredients into a mixing bowl and beat until smooth and blended.
  3. Spoon the mixture evenly into the paper cases.
  4. Bake in the preheated oven for about 20 minutes or until the cupcakes are well risen and golden brown.
  5. Remove from the oven and leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  6. To make the icing, sift the icing sugar into a bowl and stir in enough water to make a smooth, slightly runny consistency.
  7. Spoon a little icing over each cooled cupcake and decorate with a small piece of stem ginger, if desired.

Notes

  • Ensure the baking spread is cold for the best texture.
  • Adjust the amount of ginger to your spice preference.
  • Use stem ginger for a decorative and flavorful topping.

Nutrition

Find it online: https://yumfamilyrecipes.com/mary-berry-ginger-cupcakes/