Home > Recipe, Sweet Treats > Ginger Fudge Cupcakes with Fudge Icing

Ginger Fudge Cupcakes with Fudge Icing

Fudgy Cupcakes

I love cupcakes! Well, actually I love all cakes, but cupcakes are so easy, and it’s really simple to make them look fantastic by decorating them in different ways. The combination of brown sugar and vanilla in these little beauties evoke the flavour of fudge, with a kick of ginger in the background, while the icing really does taste like the cakes have been spread with fudge. I piped on the icing (photo to follow) using a star nozzle to make these look pretty, although you could just spread it on with a knife and swirl it around a bit for a different look. But don’t be afraid of piping – it isn’t something I’ve done a lot, but if I can manage it with my lack of both patience and dexterity, it shouldn’t be a problem for you.

As with all baking, ensure the ingredients are at room temperature before you begin.

Ginger Fudge Cupcakes with Fudge Icing (Makes 12)

  • 100g soft butter
  • 100g light muscovado sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon good vanilla extract
  • 30g golden syrup (or about a tablespoon)
  • 100g self raising flour, sifted
  • 2 eggs, beaten

For the icing:

  • 50g butter
  • 100g light muscovado sugar
  • 60ml double cream (4 tablespoons)
  • 1 tablespoon milk
  • 1 teaspoon good vanilla extract
  • 200g icing sugar, sifted
  • Small pieces of fudge to decorate (optional) (or perhaps even small pieces of crystalllised stem ginger)

Preheat the oven to 200°C. Line a 12 hole bun tin with paper cases.

Cream the butter and sugar until pale and creamy. The easiest way to do this is with an electric whisk, although you can use a wooden spoon and elbow grease.

Beat in the ginger, golden syrup and vanilla until  combined, then add the beaten eggs and a spoonful of flour, and beat again until well mixed.

Gently fold in the flour, lightly mixing until just combined.

Spoon the mixture into the paper cases. Don’t worry, the mixture will go far enough! To ensure even cakes, I added two teaspoons (and in this one instance I mean a spoon you stir your coffee with, rather than a precise measuring instrument!) to each case, and then started again adding a third. Gently shake the tray to level the mix, and then if any cases look a little emptier than others, top up with any remaining mix. 

Bake in the oven for 15 minutes (you may need an extra minute or two, my oven seems quite ferocious) until well risen and brown – remember these contain brown sugar, so will naturally look quite ‘well done’ compared to normal vanilla cupcakes. Cool on a wire rack.

You need to make the icing when the cakes are cooled, and right before you’re ready to ice the cakes – once it is made, it will set fairly quickly, and if you make it in advance you’ll end up with a solid lump of frosting stuck in your pan! (Please don’t be put off – it’s really worth it!)

Melt the butter and brown sugar in a saucepan. Bring to the boil, add the cream and milk, and simmer for five minutes. Keep watching the pan, and gently stirring, so the sugar doesn’t get too hot and burn – you really want a gently simmer, barely bubbling. It will look quite dark at this stage, but don’t worry, the icing sugar will lighten and give it a more fudge-like colour. Stir in the vanilla extract

Remove from the heat, and beat in the icing sugar. You’ll need to beat it quite well, until it’s smooth, to get out any lumps. You’ll have a much easier time if you sifted the icing sugar first. You want quite a stiff mixture, but if it gets too stiff, add a tablespoon of boiling water and beat it some more.

Spread (or pipe!) the icing over the cakes, pushing in the fudge chunks (if using) as you go, and allow to set a little before tucking in. These’ll keep well in an airtight container for a couple of days, particularly if your icing completely seals in the sponge.

Fudge Cupcake

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