I´m sitting in my living room… looking at my tiny little Christmas tree with its lights twinkling away. My parents were here last weekend and they got me my first ever Christmas tree. A lot of mulled wine was drunk… and many mince pies were eaten…
But it just wouldn’t be Christmas without ginger cupcakes. So, here they are. Plus I got a lovely early Christmas present… these beautiful Mimira plates from Anthropologie. If you’ve got a friend who likes beautiful plates… this is their ideal Christmas present me thinks.
- 140g butter
- 150g brown sugar
- 60g golden syrup
- 60g honey
- 2 eggs
- 300g plain flour
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 2 tsp baking powder
- 240ml milk
- 80ml double cream
- 250g icing sugar
- 1 tsp vanilla essence
- 160g butter, soften
- Pomegranate seeds
- Preheat the oven to 190C/. Line your cupcake tray with pretty, festive cupcake cases
- Stir the butter and sugar together in a bowl until fluffy and creamy. Stir in the golden syrup, honey eggs thoroughly
- Sift together the flour, ginger, nutmeg and baking powder. Add half of the flour mixture to the butter mixture, then beat in half of the milk. Add the remaining flour mixture and the remaining milk and beat until well combined.
- Spoon the mixture into the cupcake cases only until it is half full to allow for rising. Bake in your preheated oven for 25 minutes or until a skewer comes out clean.
- Place on cooling rack to cool
- Mix all the frosting ingredients together, until thoroughly mixed.
- Once the cakes have cooled, use a star tip piping nozzle and spoon your icing into your piping bag.
- Pipe on
- Sprinkle on some pomegranate seeds