Ginger has a lovely spicy flavour, but it works well in sweet and savoury dishes. In this recipe, stem ginger and ginger powder are incorporated into a soft cupcake base. Ice with your favourite buttercream icing.
- 115g self-raising flour
- 115g butter
- 115g caster sugar
- 2 eggs
- 1 -2 tbsp. chopped stem ginger (to taste)
- 1 tsp. ground ginger
- 1/2 tsp. vanilla extract
Beat the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then beat in the stem ginger and vanilla.
Sift in the flour and ground ginger and stir to combine. Divide the mixture between 12 greased cupcake liners and bake at 200C for 12 minutes or until lightly golden. Leave to cool on a wire rack.