Soft Brown Sugar
This popular sugar is used...
Details page sections
Cupcakes
Hayley's Ginger Cupcakes
20 mins
15 mins
Easy
12
The subtle addition of ginger and cinnamon make these ginger cupcakes a spicy winter treat for adults.
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- Ingredients
- Method
Ingredients
Cupcakes
- 125g butter
- ½ cup Chelsea Caster Sugar
- 2 eggs
- 1 tsp vanilla essence
- 1 cup standard flour
- 2 tsp baking powder
- ¼ cup milk
- 1 heaped tsp ground ginger
- ½ tsp cinnamon
Icing
- 125g butter
- 200g Chelsea Soft Brown Sugar
- 80ml cream
- 2 cups Chelsea Icing Sugar
- 2 dessertspoons cream cheese
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
13
What did you think of this recipe?
Glenda
The ginger cupcakes are delicious. I didn't bother with the icing as not needed, I added 2 very large heaped teaspoons of ginger as we love a strong ginger taste and I could eat them all day. So light and spongey. The recipe has gone into my favourite recipe book. Will be a regular for the lunch boxes.
5
Unknown
The chewy outside and fluffy middle - YUM!
5
Unknown
This is a very quick and easy recipe. Delicious.
5
Method
Preheat oven to 180°C : Place cupcake cases in a 12-hole muffin tray.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence.
Sift flour and baking powder together - folding into creamed mixture. Add ginger, cinnamon, & milk to combine.
Fill cases ¾ full and bake for 15 minutes or until centre is cooked.
For the icing, melt butter and soft brown sugar in a saucepan - stirring until sugar is dissolved. Bring to boil, reduce heat for 2 minutes. Stir in cream, cool to lukewarm and gradually stir in icing sugar and cream cheese.
From the TV show Chelsea New Zealand's Hottest Home Baker.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
13
What did you think of this recipe?
Glenda
The ginger cupcakes are delicious. I didn't bother with the icing as not needed, I added 2 very large heaped teaspoons of ginger as we love a strong ginger taste and I could eat them all day. So light and spongey. The recipe has gone into my favourite recipe book. Will be a regular for the lunch boxes.
5
Unknown
The chewy outside and fluffy middle - YUM!
5
Unknown
This is a very quick and easy recipe. Delicious.
5
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
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- pinch of salt
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ingredients
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- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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