Waitrose and Partners
Ginger & mascarpone cupcakes

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

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  • Makes12
  • CourseCake
  • Prepare20 mins
  • Cook17 mins
  • Total time37 mins

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  • 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
  • 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)


  1. Preheat the oven to 180ºC, gas mark 4 and line a 12-hole muffin tin with Cooks’ Homebaking Tulip Wrap muffin cases.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


Typical values per item when made using specific products in recipe


1,468kJ/ 350kcals



Saturated Fat












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