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Rated 2.9 stars by 13 users
Perfectly fluffy ginger cupcakes with a maple cream cheese buttercream.
125g soft butter
1 tbsp Ginger Spice
Pinch of Bakers Salt Blend
125g butter room temp
125g cream cheese room temp
Preheat oven to 180C Fan Bake
Add butter, brown sugar and golden syrup to a bowl and beat for 2 minutes
Beat in eggs one at a time and beat for one minute until fluffy.
Scrap down the sides of the bowl and add flour, baking powder, baking soda, bakers blend and ginger spice.
Mix until just starting to combine and then pour in the milk and mix on low to medium speed for 30 seconds.
Line a muffin tray with cupcake liners and fill each cupcake case 3/4 full.
Bake for 18 minutes.
Allow to cool completely before icing.
To make the icing add the soft butter and cream to the bowl of a mixer with vanilla and maple syrup, cream for one minute on high.
Next add the icing sugar one cup at a time and continue to cream on a medium high speed, once all the icing sugar has been added beat for 3mins until smooth and fluffy.
Pop the icing into the fridge if it feels too soft. Pipe icing onto fully cooled cupcakes and serve.
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