Nutty Ginger Cakes with Dried Fruit
- For the cupcakes
- 1 ⅔ cups self-rising flour (sifted)
- ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- 3 teaspoons Ginger powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground mixed spice
- 1 cup light brown sugar
- ⅔ cup Golden syrup
- ½ cup butter (scant)
- 1 cup Buttermilk
- 1 egg (beaten)
- ¾ cup Cranberry
- ½ cup chopped Pecan
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Sift the flours, bicarbonate of soda and spices into a mixing bowl and stir in the sugar. Make a well in the centre.
Melt the syrup and butter in a pan, stirring and set aside to cool slightly.
Beat in the buttermilk and egg and pour into the dry ingredients. Add the cranberries and pecans and stir until just combined.
Spoon into the paper cases and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and gradually beat in the water until the mixture is smooth and thick.
Spread the icing on top of each cake and press a pecan half in the centre. Sprinkle with sugar pearls and leave to set.