The lovely Smaira over at DollyMixFits commented on one of my earliest blog posts this morning, (it was a little strange looking back to when I started my blog at the beginning of the year), Smaira asked about this caramel ginger frosting recipe, which I had posted. I had made gingerbread cupcakes but decided to leave them unfrosted and just dusted them with icing sugar, I had however suggested that if you did want to frost your cupcakes then this recipe was the one to go for. So although I have posted this frosting recipe before and raved about it, there were no pictures so of course I had to make some more.
How did I totally forget about this glorious frosting?! The second the memory was ignited in my mind I knew that today would be a Caramel Ginger Frosting day. Thank you Smaira! I can't think of a better way to spend my day off, I ate two the second I iced them.
These cupcakes are lovely and the frosting is one of my all time favourites, I can't believe I forgot about it for so long. I love the warming ginger and the cakes have a gorgeous texture, they're not particularly sweet which is why they go so brilliantly with this creamy, fudgy ginger frosting.
Gingerbread Cupcakes with Caramel Ginger Frosting
Recipe from Divine Cupcakes by Tamara Jane
makes 24 cupcakes
300g plain flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground ginger
1/2 teaspoon mixed spice
150g unsalted butter, softened
400g caster sugar
7ml vanilla essence
100g finely chopped crystallised ginger
160ml sour cream
1.Preheat oven to 170C. Line two 12-hole muffin trays with cupcake papers.
2.Sift together flour, baking soda, salt, ground ginger and mixed spice.
3.In a separate bowl, cream the butter for 1-2 minutes.
4.Add the caster sugar one-third at a time, beating for 2 minutes after each addition.
5.Beat until the mixture is light and fluffy and the sugar has almost dissolved.
6.Add eggs one at a time, beating well after each addition and the mixture is light and fluffy.
Caramel Ginger Frosting
200g Brown Sugar
1 tbsp Ground Ginger
500g Icing Sugar
Melt the butter in a small saucepan. Add the brown sugar and stir over a low heat until the sugar dissolves. Bring the mix to the boil, reduce heat and cook for 2-3 minutes. Stir in the cream and ginger.
Cool to lukewarm temperature. Gradually stir in the icing sugar and cool the mixture completely. Beat until the frosting is light and creamy. If the frosting is too stiff, add a little more cream.
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