Ginger & mascarpone cupcakes

Name: Ginger & mascarpone cupcakes
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 12
Ingredients: 100 g butter; 100 g light brown soft sugar; 125 g golden syrup; 75 g treacle; 150 ml whole milk; 1 British Blacktail Free Range Eggs large; 20 g piece ginger, from a jar of stem ginger in syrup, chopped; 225 g plain flour; 2 tsp baking powder; 2 tsp ground ginger; 1½ tsp ground cinnamon

Martha Collison says sticky, moist ginger cake has long been among her favourites, but it’s often bound to winter months. However, the creamy mascarpone topping here makes it a perfect springtime treat

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Vegetarian

Makes12
CourseCake
Prepare20 mins
Cook17 mins
Total time37 mins

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Ingredients

100g butter
100g light brown soft sugar
125g golden syrup
75g treacle
150ml whole milk
1 British Blacktail Free Range Eggs large
20g piece ginger, from a jar of stem ginger in syrup, chopped
225g plain flour
2 tsp baking powder
2 tsp ground ginger
1½ tsp ground cinnamon

For the icing

60g unsalted butter, at room temperature
175g icing sugar
1 tbsp ginger syrup, from a jar of stem ginger in syrup
60g mascarpone
Crystallised ginger, roughly chopped, to decorate (optional)

Method

Preheat the oven to 180ºC, gas mark 4 and line a 12-hole muffin tin with Cooks’ Homebaking Tulip Wrap muffin cases.
Combine the butter, sugar, golden syrup and treacle in a small saucepan and heat until the butter has completely melted. Allow to cool for a few minutes, then stir in the milk and beat in the egg. Stir in the chopped ginger.
Place the flour, baking powder and spices into a large mixing bowl and mix to combine. Make a well in the centre and pour in the wet ingredients, then stir together, using a balloon whisk, until smooth.
Divide the mixture between the cake cases – I use an ice-cream scoop to make sure they are all even. Bake for 15-17 minutes, or until nicely risen and a skewer inserted comes out clean. Allow to cool completely before icing.
To make the icing, place all the ingredients into a mixing bowl or the bowl of a stand mixer. Beat for a few minutes until smooth. Pipe or use a teaspoon to decorate each cake and top with crystallised ginger, if liked.