I think I went a little mad on Saturday afternoon and Sunday morning.
The baking bug got a hold of me and wouldn’t let go easily.
I ended up with banana bread, choc. Ginger cupcakes, rocky road biscuits, ginger and date scones and a gluten free sponge cake with cream and jam. Madness I tell you, but oh so much fun.
Everything ended up going to my mum and dads for Sunday lunch. What a feast.
I’m still not done baking though. Hot Cross Buns I think. Yeah I’ll be making some today.
In the meantime enjoy these lovely rich cupcakes.
For 12 cup cakes you need:-
65g butter
150g golden syrup
80g castor sugar
2 eggs
160g plain flour
10g baking powder
40g cocoa
5g bicarb.
10g ground ginger
3Tbls finely chopped glacé ginger
Chocolate Fudge Icing
70g butter
3Tbls water
80g castor sugar
180g icing sugar
3Tbls cocoa powder
To make the cake place the butter, golden syrup and sugar in a medium saucepan and stir over low heat until the sugar has melted. Leave to cool about 5 minutes.
Stir in the rest of the ingredients until well combined and spoon evenly into patty lined muffin tins.
Bake for 15-20 minutes. Leave to cool completely before icing.
For the icing combine the water, butter and castor sugar in a small saucepan over low heat until the sugar has dissolved.
Sift the icing sugar and cocoa together in a bowl and stir in the water and butter mixture until smooth.
Refrigerate until set.
When you’re ready to ice your cakes simply beat the icing mixture a little to make it easier to spread.
I was feeling a little fancy so I piped the icing but spreading it on the cake is very acceptable.
These went down a treat after Sunday lunch at my mum and dads.
Enjoy…