Individual Cakes with Fruit Centre
1 hr 15 min.
- For the cupcakes
- 1 ⅔ cups all-purpose flour
- 1.333 cups light brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ginger powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground mixed spice
- 2 eggs
- 0.333 cup golden light corn syrup
- ½ cup butter (melted)
- ½ cup hot water
- 12 Kumquat
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Sift the flour, sugar, baking powder and spices into a mixing bowl.
Beat together the eggs, syrup and butter until smooth. Stir into the dry ingredients.
Add enough water to give a soft dropping consistency and stir well until combined.
Spoon into the paper cases to half fill them and place a kumquat in the centre. Cover completely with mixture and bake for 20-25 minutes until golden and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
To decorate: heat the water and sugar in a pan and stir until the sugar dissolves. Add the kumquat slices and reduce the heat. Simmer for 15-20 minutes, until the kumquat slices are translucent. Remove from heat and let the kumquats cool in the syrup.
Strain the kumquats and place a few slices on top of each cake.