Whenever the temperatures dips and the wind starts to bite, I find myself craving ginger and all manner of spices. Soothing and comforting, spices not only smell deliciously tempting, but they also warm me up from fingers to toes.
I made these Toffee and Ginger Cupcakes With Fudgy Frosting - taken from the Waitrose magazine - to share after Bonfire night on Tuesday. After an evening spent wrapped up warm and watching the fireworks, what more could you ask for than hot dogs and these?
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Spicy yet sweet, these little cupcakes are also the perfect treat to bake this winter so that you can sink into that sofa, pull over the duvet and snuggle on down with a good book.
What's your winter comfort food?
Sam x
TOFFEE AND GINGER CUPCAKES WITH FUDGY FROSTING
Ingredients:
100g butter, at room temperature
100g light brown soft sugar
1 tsp ground ginger
1 tsp vanilla extract
25g golden syrup
100g self raising flour, sifted
2 eggs, beaten
For the fudgy icing
25g butter
50g light brown soft sugar
2 tbsp single cream
100g icing sugar
Method:
1) Preheat the oven to 200°C, then line a muffin tray with silicone cases (I managed to make 10). Beat the butter and sugar until pale and creamy, then mix in the ginger, vanilla and golden syrup until combined.
2) Slowly add a little flour and some of the egg, beating well after each addition. Repeat until all has been added. Spoon the cupcake mixture into the tray and bakefor 15-20 minutes until cooked through.
3) Once the cakes have cooled, make the icing by melting the butter and brown sugar in a small saucepan. Bring to the boil, then add the cream and simmer for 5 minutes. Remove from the heat and beat in the icing sugar until smooth. Spread over the cakes and decorate.
