Zesty Citrus Cakes with Ginger

Name: Zesty Citrus Cakes with Ginger
Total time: 45 min
Yield: 12
Ingredients: 1 cup butter; 1 cup superfine caster sugar; 1 lemon (finely grated zest); 1.5 cups self-rising flour (sifted); 4 eggs; 0.5 tsp Baking powder; 1 tsp Ginger powder; 0.5 tsp Mixed spice; 1.333 cups cream (48% fat); 0.5 cup powdered sugar; 1 lemon (finely grated zest); 2 Tbsps finely chopped stem ginger; Ginger powder

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Ingredients

for

cakes

For the cupcakes: 1 cup butter; 1 cup superfine caster sugar; 1 lemon (finely grated zest); 1 ½ cups self-rising flour (sifted); 4 eggs; ½ tsp Baking powder; 1 tsp Ginger powder; ½ tsp Mixed spice

For the lemon cream: 1.333 cups cream (48% fat); ½ cup powdered sugar; 1 lemon (finely grated zest)

To decorate: 2 Tbsps finely chopped stem ginger; Ginger powder

How healthy are the main ingredients?

lemon egg

print shopping list

Preparation steps

For the cupcakes: Preheat the oven to 180°C ( 160° fan) 350°F gas 4. Place paper cases in a 12-hole muffin tin.

Put the butter, sugar, lemon zest and flour in a mixing bowl. Add the eggs, baking powder and ground spices. Beat with an electric whisk until smooth and creamy.

Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Place on a wire rack to cool completely.

For the lemon cream: whisk the cream and icing sugar until thick. Stir in the lemon zest until blended.

Spoon the cream on top of the cakes and decorate with stem ginger and a little ground ginger.