Name: Hayley's Ginger Cupcakes
Prep time: 20 min
Cook time: 15 min
Yield: 12
Ingredients: Cupcakes; 125g butter; ½ cup Chelsea Caster Sugar; 2 eggs; 1 tsp vanilla essence; 1 cup standard flour; 2 tsp baking powder; ¼ cup milk; 1 heaped tsp ground ginger; ½ tsp cinnamon; Icing; 125g butter; 200g Chelsea Soft Brown Sugar; 80ml cream; 2 cups Chelsea Icing Sugar; 2 dessertspoons cream cheese

Details page sections

Cupcakes

Hayley's Ginger Cupcakes

4.3

Preparation

20 mins

Bake

15 mins

Difficulty

Easy

Servings

The subtle addition of ginger and cinnamon make these ginger cupcakes a spicy winter treat for adults.

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Ingredients
Method

Ingredients

Cupcakes

125g butter
½ cup Chelsea Caster Sugar
2 eggs
1 tsp vanilla essence
1 cup standard flour
2 tsp baking powder
¼ cup milk
1 heaped tsp ground ginger
½ tsp cinnamon

Icing

125g butter
200g Chelsea Soft Brown Sugar
80ml cream
2 cups Chelsea Icing Sugar
2 dessertspoons cream cheese

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

details

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

13

What did you think of this recipe?

Unknown

So yummy!! I added a teaspoon of ginger to the icing aswell. I will definatley make again :)

Unknown

Aw soooooo yummy they did not last long in my house!and caramel icing worked really well with the ginger cupcakes!!!!! YUM!!!!!!!!!

Unknown

Like Hayley my second batch was great, the caramel icing is yummy!

Unknown

Yum! Subtle flavour of ginger is divine. Caramel icing is delicious, although the above amounts make way too much icing.

Amelia - Age: Almost 8

This had a bit of a crunch to it but without the crunch, it was absolutely perfect ❤️❤️❤️❤️❤️

Unknown

Very easy and yummy!

Jacob

These Muffins are using too much butter.Butter is really expensive and when I made them my dad was really cross of how much butter is in this recipe and he says there is something terrible wrong with this recipe.I agree too.The muffins didn't taste like ginger at all because we couldn't taste the ginger they tasted a bit plain.This recipe should have a bit more ginger.I don't think I want to make this recipe again.Not a good recipe.

1513040616

Sooo yummy they went so quickly and the caramel icing is delicious. Such an easy recipe, I've made them several times and they have become a firm favourite with us.

Unknown

So delicious and so easy. That caramel icing is to die for!

Kathryn

The icing was a real disappointment. I should have known from reading through the recipe it would not be as hard or as lightly coloured as the picture. The cupcakes were nice but the icing sadly overpowers them.

Method

Preheat oven to 180°C : Place cupcake cases in a 12-hole muffin tray.

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence.

Sift flour and baking powder together - folding into creamed mixture. Add ginger, cinnamon, & milk to combine.

Fill cases ¾ full and bake for 15 minutes or until centre is cooked.

For the icing, melt butter and soft brown sugar in a saucepan - stirring until sugar is dissolved. Bring to boil, reduce heat for 2 minutes. Stir in cream, cool to lukewarm and gradually stir in icing sugar and cream cheese.

From the TV show Chelsea New Zealand's Hottest Home Baker.