Description
Delicious Mary Berry Ginger Cupcakes – Soft, Spiced & Simple
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup soft brown sugar
- 2 tablespoons golden syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
- A pinch of ground ginger (optional)
Instructions
- Preheat to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, whisk flour, ground ginger, cinnamon, baking powder, and salt.
- Beat softened butter and brown sugar until pale and fluffy.
- Warm the syrup slightly and mix it into the butter mixture.
- Add eggs one at a time, beating after each addition.
- Stir in vanilla extract.
- Add half the dry ingredients, then half the milk. Repeat and mix gently.
- Divide batter evenly, filling each liner 2/3 full.
- Bake 16–20 minutes, or until a toothpick comes out clean.
- Transfer to a cooling rack and cool completely.
- Frost with vanilla or ginger-spiced buttercream if desired.
Notes
- These cupcakes are perfect for holidays or afternoon tea.
- Store in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg