05-20-2010, 04:06 AM
Gingerbread Cupcakes with Coffee Icing ^.^
50g soft light brown sugar
2 TBS golden syrup
2 TBS dark treacle
(If you can't get the golden and dark treacles,
do use 4 TBS mild molasses instead)
1 tsp ground ginger
80 ml whole milk
1 large egg, beaten
2 pieces of preserved stem ginger in syrup,
drained well and chopped finely
115g self raising flour
2 tbsp instant coffee
1 cup butter (softened)
4 tbsp milk
1 tsp vanilla
4-5 cups confectionner's (icing) sugar
Pre-heat the oven to 170*C/325*F. Line a muffin tin with paper cakes and then set aside.
Place the treacles (or molasses) butter, sugar and ground ginger into a largish saucepan. Place over medium low heat and heat gently until the butter has melted and all have blended well together. Remove from the heat and allow to cool a bit.
Beat together the milk and the egg. Stir this into the warm mixture along with the stem ginger. Sift the flour over top and fold it in until well combined. Spoon into the muffin cases, dividing it equally amongst them all.
Bake for 20 minutes, or until they spring back when lightly touched, or when a skewer inserted into the centre of one comes out clean. Transfer to a wire rack to cool.
Combine the instant coffee with the hot water in a large bowl. Add the butter, milk and vanilla. Beat with a mixer (hand mixer or stand mixer) until smooth. Add the confectionner's sugar one cup at a time. Keep beating the mixture until it has a nice consistency. Now you can spread it on the muffins using either a spoon or piping bag. They look very nice with chocolate coated nuts and sultanas on top ^.^
Last edited by Cheshire1996 : 05-20-2010 at 04:08 AM.