I have been experimenting in the kitchen again.
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?
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)
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.