These little sponge cakes are flavoured with stem ginger and a ginger buttercream. If you don’t fancy the butterfly element, you could just ice the tops with the buttercream.
4 large eggs
230g self raising flour
230g soft butter
230g caster sugar
2 pieces stem ginger finely grated
125g soft butter
2 tbsp stem ginger syrup (from the jar)
220g icing sugar
1 tbsp milk
To make the cup cakes, beat together all the ingredients in a food processor or Magimix until completely combined. Once the mix is ready, divide between 12 cupcake cases sat in a metal 12 cup tray. Bake in the oven at 170° for 12-15 minutes. The cupcakes will be ready when they’ve turned golden brown on top and are nicely risen and firm to the touch. Leave on a cooling rack to get completely cold.
For the buttercream, using a mixer, beat the butter and half the icing sugar together. Now add the stem ginger syrup and the remaining icing sugar and mix well. Add the milk to ensure a creamy but smooth consistency, using a dash more milk if the icing is too solid in texture.
With a sharp knife, remove the top of the cake in a shallow cone shape. Fill the hole that remains with the buttercream icing, then slice the cut out cone in half and place in the icing to look like wings.
Serving Size: 110g
Total Fat: 26g