Ginger Nut Zing’s

I have been experimenting in the kitchen again.

ginger nut cupcake

Knee deep in caster sugar, cake batter and ideas (with a glass of something alcoholic nearby) is when I am happiest. The product of this little session in the kitchen was these Ginger Nut cupcakes with a huge zingy burst in the buttercream.

What do you think?

ginger nut cupcake

They pack a punch in flavour and smell. Beautiful little bites, with a kick.

If you wanna have a go you’ll need:

250g caster sugar (1 & 1/3 cups)
140g unsalted butter (1 cup)
2 eggs
1 tsp of vanilla extract
290g self raising flour (2 cups)
60g crushed ginger nut biscuits (3/4’s cup)

…and for the icing…

110g butter (3/4’s cup)
juice and zest of 3 limes
500g icing sugar

For the cupcakes…I creamed the butter and sugar until fluffy in a bowl and beat in the eggs one by one until fully combined. I then sieved in the flour and mixed that in along with the crushed biscuits and vanilla extract. I carefully filled the cupcake cases until about 2/3rds full and baked for approx 20 mins at 180*.

Once my bouncy little sponges had properly cooled, I whipped up the butter, sugar, lime juice and zest until I had a nice smooth buttercream.

This then got plonked on top, sprinkled with a little left over zest and crushed ginger biscuit (I was feeling a bit fancy!) and my creation was ready to eat.

16 Comments on “Ginger Nut Zing’s”

  1. I WISH my experiments turned out this well! I love everything about these adorable cupcakes. What fabulous flavours! As for what to bake for the new coworkers? I vote cookies as a starter. Who can resist a cookie?! They’ll love you for whatever you bring in.


  2. Pingback: Chocolate Mocha Marbled Bundt Cake | My Chocolate Soul

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