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Tamara's Ginger Cupcakes

This recipe was originally published in Divine Cupcakes: A Book of Temptation, by Tamara Jane and 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.

makes 24 cupcakes

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.

More about Divine Cupcakes

Divine Cupcakes: A Book of TemptationIn 2008, award-winning patisserie chef and cupcake queen Tamara Jane opened a designer cupcake store called Tempt in the Old Bank Arcade on Lambton Quay in Central Wellington. Then, in 2009 she published her first book, Divine Cupcakes: A Book of Temptation.

This gorgeous book is filled with a collection of irresistible cupcake recipes, as well as a number of larger cakes. Tamara shares her secrets and makes it easy to make her recipes at home.

There are also a number of dairy-free and gluten-free options, edible garnishes such as hints how to make chocolate filigree, tips on icing and much more.

You can buy Divine Cupcakes: A Book of Temptation on Fishpond.