Honey spiced cupcakes with ginger cream

By Rosalind Rathouse, August 29, 2013
Photo: Jose Silver

Photo: Jose Silver

Makes: 14-16
Preparation: 10 minutes
Cooking: 25 - 30 minutes

170ml honey
150ml golden syrup
100ml strong coffee freshly made with boiling water
3 eggs
260ml double cream
50ml sunflower oil
290g plain flour
60g demerara sugar
3 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
Grated zest of a lemon
¼ tsp allspice
2 tsp cinnamon
3 tsp ginger
3 tsp mixed spice
1 tsp nutmeg
¼ tsp ground cloves
30g stem ginger, finely chopped

For the cream
300ml double cream
30g stem ginger, finely chopped


Place the flour, sugar, baking powder, bicarbonate of soda, salt, spices and lemon rind in a large mixing bowl.

Break the eggs into a bowl and beat lightly. Add the syrup, honey and cream to the eggs and mix, then add the oil and coffee.

Mix the wet ingredients into the dry ingredients and add the stem ginger. Mix until just blended — do not overmix. The batter should be quite runny.

Pour the mixture into cupcake cases and fill to just over three quarters full.

Bake in the oven at 170°C for 25-30 minutes or until a knife inserted in the centre comes out clean.

Cool on a wire rack.

Whisk the cream until thick and stir in the finely chopped stem ginger. If you like you can also add some of the ginger syrup from the stem ginger jar.

Serve alongside the slightly warm or just cooled cupcakes.


Last updated: 4:45pm, August 29 2013