One of the tastes that I associate most with this time of year is Ginger.
It’s lovely warming taste and spicy smell makes me feel instantly Christmassy and as a family, we usually make a gingerbread house to decorate early in December and closer to Christmas we’ll make some little gingerbread decorations for the top part of the tree (any food on the lower branches is claimed by Buddy usually).
I thought about making a ginger caked today but I had some lemons to use up so I made some yummy lemon and ginger cupcakes instead. The tang of the lemon flavour goes brilliantly with the warmth of the ginger and the end result is an AMAZING cupcake.
What you need to make Lemon and Ginger cupcakes
150g butter / margarine.
150g sugar.
150g self raising flour.
3 eggs.
1 lemon.
Between 1 and 2 teaspoons of ground ginger depending on how gingery you like your cakes to be.
How to make Lemon and Ginger cupcakes
- The first part of the recipe is just as you would make a normal sponge(i.e cream the sugar and butter and then beat in the eggs) but today Miss Frugal forgot what she was doing and ended up putting them all in the mixer at once. It didn’t make ant difference to the final cake but I still like to make cakes the way my Nana taught me when I was six.
- Add the juice and zest of the lemon along with your ground ginger.
- Finally, fold in the flour and keep folding until it’s all mixed together.
- Spoon the mix into 12 cupcake cases and bake at about 180 c for around 15 – 20 minutes.
I used normal buttercream on the cakes today and decorated with a mini gingerbread man biscuit (off topic I know but how cute that these come in little packets – now my little ginger man can have some mini ginger bread men in his packed lunch).
These are much lighter and more refreshing than traditional ginger cakes and I think you’ll love them as much as we do!
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