This Mary Berry Ginger Cupcakes recipe is a spicy and moist recipe, which is made with stem ginger and golden syrup. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Mary Berry Ginger Cupcakes Ingredients
A warming, sticky blend for the perfect teatime treat.
For the Cupcakes:
- 100g (3½ oz) self-raising flour
- 100g (3½ oz) light muscovado sugar
- 100g (3½ oz) butter or margarine, softened
- 1 tablespoon golden syrup
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon ground ginger
- 40g (1½ oz) stem ginger in syrup, finely chopped
For the Ginger Glaze:
- 100g (3½ oz) icing sugar, sifted
- 2 tablespoons syrup from the stem ginger jar
- Small pieces of stem ginger, to decorate (optional)
How To Make Mary Berry Ginger Cupcakes
A step-by-step guide to these beautifully spiced cupcakes.
- Prep the Oven and Tins: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
- Make the Batter: Using the all-in-one method, place the flour, muscovado sugar, softened butter, golden syrup, egg, milk, and ground ginger into a large mixing bowl.
- Mix and Add Ginger: Beat with an electric hand whisk for about 2 minutes until the batter is well combined, smooth, and creamy. Gently fold in the finely chopped stem ginger.
- Fill Cases and Bake: Divide the mixture evenly between the 12 paper cases. Bake in the preheated oven for 15-20 minutes, or until the cupcakes are well-risen, golden, and spring back when touched.
- Cool and Make Glaze: Let the cupcakes cool in the tin for a few minutes before moving them to a wire rack to cool completely. To make the glaze, mix the sifted icing sugar with the stem ginger syrup in a small bowl until you have a smooth, runny icing.
- Decorate the Cupcakes: Once the cupcakes are completely cool, drizzle the ginger glaze over the top of each one. Decorate with a small piece of stem ginger, if desired, before the glaze sets.
Recipe Tips
For perfectly moist and spicy ginger cupcakes.
- How to get a strong ginger flavour? This recipe uses a double dose of ginger for a wonderful warmth. The ground ginger provides a deep, earthy spice throughout the cake, while the chopped stem ginger adds sweet, fiery bursts of flavour. Don’t skip either!
- Can I use black treacle instead of golden syrup? Yes, you can substitute black treacle for a darker, richer, and more intensely flavoured cupcake, similar to a classic gingerbread.
- How do I stop the chopped ginger from sinking? To prevent the pieces of stem ginger from sinking to the bottom of the cupcakes, you can toss them in a teaspoon of the measured flour before gently folding them into the finished batter.
- Can I make this into a larger cake? Absolutely. You can bake this batter in a lined 2lb loaf tin or a round 7-inch cake tin. The baking time will be longer, around 35-45 minutes. Check for doneness with a skewer.
What To Serve With Ginger Cupcakes
The perfect accompaniments for this warming treat.
These sticky ginger cupcakes are a delight on a chilly afternoon, especially when served with:
- A hot cup of Earl Grey or English breakfast tea
- A dollop of thick clotted cream or tangy crème fraîche
- A scoop of vanilla or salted caramel ice cream
How To Store Mary Berry Ginger Cupcakes
Keeping your cupcakes fresh and sticky.
- Room Temperature: Store the glazed cupcakes in an airtight container at room temperature. They will become even stickier and more delicious over the next day or two and will keep well for up to 4 days.
- Freeze: It is best to freeze the cupcakes before glazing them. Let them cool completely, then wrap them well and freeze for up to 3 months. Thaw at room temperature, then make the glaze and decorate before serving.
Mary Berry Ginger Cupcakes Nutrition Facts
An estimated guide per cupcake.
- Calories: 215 kcal
- Carbohydrates: 30 g
- Protein: 2 g
- Fat: 10 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Stem ginger consists of young ginger root that has been peeled and preserved by cooking it in a sugary syrup. It’s tender, sweet, and spicy, and it’s a fantastic ingredient in baking. The syrup it’s packed in is also wonderfully flavourful and perfect for glazes.
Dryness is usually a sign of over-baking. Since all ovens are slightly different, it’s best to check the cupcakes at the lower end of the recommended cooking time (around 15 minutes). They are ready as soon as they spring back when lightly pressed.
The glaze is meant to be sweet, but if you’d like to cut the sweetness and add a tangy note, you can replace one tablespoon of the ginger syrup with one tablespoon of fresh lemon juice. The lemon and ginger combination is delicious.
Try More Recipes:
- Mary Berry Chocolate Chip Cupcakes Recipe
- Mary Berry Vanilla Cupcakes Recipe
- Mary Berry Chocolate Cupcakes Recipe
Mary Berry Ginger Cupcakes Recipe
Description
Wonderfully moist and spicy ginger cupcakes from Mary Berry, packed with the warmth of ground and stem ginger and topped with a sticky ginger glaze.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin with paper cases.
- Place all cupcake ingredients, except the chopped stem ginger, into a large bowl.
- Beat with an electric mixer for 2 minutes until smooth and creamy.
- Gently fold in the chopped stem ginger.
- Divide the batter evenly among the paper cases.
- Bake for 15-20 minutes until golden and springy to the touch. Let cool completely.
- For the glaze, mix the icing sugar and stem ginger syrup until smooth, then drizzle over the cooled cupcakes.
Notes
- Using room temperature ingredients, especially the butter and egg, is key to the “all-in-one” method’s success.
- Light muscovado sugar adds a lovely caramel note that complements the ginger perfectly.
- Tossing the chopped stem ginger in a little flour before adding it to the batter can help prevent it from sinking.
- These cupcakes become even more moist and sticky the day after baking, so they are great to make a day ahead.
