On to the plate

Experimenting with flavours, colours and style of food served at our place

Ginger and spice cupcakes

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I’d made home-made compote which I’d later turn into mincemeat for Christmas Mince Pies, and I’d bought all manner of dried fruits, including some ginger. But when it came time to make the compote I decided the ginger would be too strong so I left it out.

Instead I used it in these cupcakes, a new recipe I made up, and turned out just as I’d hoped.


The texture of the cupcakes is light and tender and the flavours are just right. Plenty of spice without it being overpower, and then a little surprise with a small piece of the crystallised ginger. You actually take a bite hoping this one will contain one of those little bits. The extra punch in flavour is quite exciting.


I used my Wilton 1M tip to ice the cupcakes with a lemon buttercream icing. The tip made a much nicer job than the Lakeland icing set I’d bought when we were in the UK earlier in the year. Though I only bought it for icing the crosses in Hot Cross Buns. Yes I was getting myself prepared for next Easter.

Back to the star of this cupcake, the ginger. You’ll need to make sure you chop it up into itty bitty pieces. While you’re hoping the next mouthful will include a morsel of ginger, you don’t want a mega piece overwhelming the other flavours.


I was hoping that turning the temperature down and cooking the cupcakes for a bit longer would result in a flatter cake but it made no difference.


Shall we see about the recipe then?

Ginger and spice cupcakes by Anita Paling

Ingredients for approx 18 cupcakes

  • 57 gm butter at room temperature
  • 3/4 cup White sugar
  • 1/4 cup Muscavado sugar (brown sugar will also be fine)
  • 1 3/4 cup All purpose flour
  • 1.5 tsp Baking powder
  • .5 tsp Baking soda
  • .5 tst Salt
  • 1.5 tsp Gingr
  • 1/4 tsp each of Cloves, Allspice, Cardamon and Nutmeg
  • 55gm Crystallised ginger
  • 2 large (size 7) eggs
  • 1/4 cup Canola oil
  • 120 ml Greek yoghurt
  • 100 ml milk
  • 1 tsp vanilla extract


  • Heat the over to 175 deg Celsius.
  • Add the sugars to a mixing bowl.
  • Sift the flour, baking powder, baking soda, salt and all the dried spices into the bowl.
  • Mix on low the sugars and other dried ingredients until mixed together.
  • Add the butter and mix on medium for 2 minutes. It will look like crumbs.
  • In a separate bowl mix together with a whisk the eggs, Canola oil Greek yoghurt and milk.
  • With the mixer on low, slowly pour the wet ingredients into the dry ingredients until it’s all incorporated. You may want to do this in several batches.
  • The mixture will be very liquid.
  • Add the vanilla extract.
  • Stir in the chopped crystallised ginger.
  • Fill cupcake cases 2/3 fill.
  • Bake for 14 minutes or until a toothpick inserted comes out clean.
  • Transfer the cupcakes immediately to a cooling rack.
  • When cooled ice as desired.


  • 125 gm butter at room temperature
  • 1 1/2 cup icing sugar (powdered sugar)
  • 2 Tbs lemon juice – use fresh if you have it
  • * This recipe will ice around 12-15 cupcakes. I ran out of icing but the cupcakes were quite sweet that I didn’t mind them with minimal or no icing.


With the paddle attachment of a mixer whip the butter until lightened in colour.

Add the icing sugar to the mixing bowl. Start on low and increase the speed once most of the icing sugar is incorporated.

Continue to beat the butter until it’s fluffy.

Add the lemon juice. Add more if you want a softer consistency, or if you want a stiffer consistency add more icing sugar.

Pipe or spread over the cupcakes.


We had a bit of an afternoon tea. My MIL and Mum had spent a couple of days together, it gave Mr Fussy and I a couple of days and nights with the house to ourselves. It was like old times. It was wonderful.

For afternoon tea we had these cupcakes, Mr Fussy’s Vanilla cookies and the first batch of Christmas Mince Pies. We were full. Dinner was something we wished to put off but due to a surprise call to say we’d had two offers on our investment property which had an open home during the afternoon (the first) we rushed dinner and raced out the door leaving my poor Mum and my MIL to serve their own slice of French Lemon Cream Tart and for Mum to see herself out.

Apart from one of these which I took to work for a workmate, the rest went with Mr Fussy to his workplace. The recipients were more than grateful.


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