Stem Ginger Muffins with Chantilly Cream
- For the muffins
- 1 cup butter
- 1 cup superfine caster sugar
- 2 cups self-rising flour (sifted)
- 4 eggs
- ½ tsp Baking powder
- 2 tsps Ginger powder
- 1 tsp Mixed spice
- 1 pc crystallized ginger (finely chopped)
- For the vanilla cream
- 1.333 cups cream (48% fat)
- 3 Tbsps powdered sugar
- 1 tsp vanilla extract
For the muffins: heat the oven to 180°C ( 160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
Put the butter, sugar and flour in a mixing bowl. Add the eggs, baking powder and spices.
Beat with an electric whisk until smooth and creamy. Stir in the stem ginger.
Spoon the mixture into the tins and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the vanilla cream: whisk together all the ingredients until thick but not stiff. Spoon or pipe on top of the cakes.