Spiced Chocolate Muffins with Ginger Buttercream
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup clear honey
- ½ cup dark brown sugar
- 0.333 cup butter
- 3 Tbsps milk
- 2 ¼ cups all-purpose flour
- 2 tsps Baking powder
- 2 tsps Mixed spice
- 2 Tbsps cocoa powder
- 2 eggs
- For the buttercream
- 1 cup unsalted butter
- 4 ½ cups powdered sugar
- 1 Vanilla bean (seeds)
- 1 ¾ ozs crystallized ginger (finely chopped)
- To decorate
- 2 ½ ozs crystallized ginger (chopped)
Preparation steps
1.
For the cupcakes: heat the oven to 170°C (150° fan) 325°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Warm the honey, sugar, butter and milk until the sugar dissolves and allow to cool.
3.
Sift the flour, baking powder, spices and cocoa together and stir into the cooled honey mixture. Stir in the eggs until well mixed.
4.
Spoon into the paper cases and bake for 20-25 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter in a bowl until very soft. Sift in the icing sugar and stir in the vanilla seeds and ginger and beat well.
6.
Spoon into a piping bag and pipe on top of the cakes. Decorate with crystallised ginger pieces.
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