New Lower Prices on hundreds of everyday items | Shop now
Ginger & mascarpone cupcakes
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
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,468kJ/ 350kcals
Fat
14g
Saturated Fat
8.9g
Carbohydrates
51g
Sugars
37g
Fibre
1g
Protein
3.4g
Salt
0.5g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
New lower price
0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0