recipes #recipe: Valentines cupcakes 5th February 2014 I bet you couldn’t guess what inspired this week’s theme: yes Valentines Day is next week and so I wanted to inspire some Valentines Day theme cooking. I love Valentines Day, one of my favourite days but only because I love all the hearts and pretty things that go on sale. So here’s my recipe for some yummy cupcakes: Sticky ginger cake 2016-05-14 13:06:52 Serves 6 Write a review Save Recipe Print Prep Time 15 min Cook Time 50 min Total Time 1 hr 5 min Prep Time 15 min Cook Time 50 min Total Time 1 hr 5 min Ingredients 225 g (8oz) self-raising flour, sieved 1 tsp bicarbonate of soda 1 tsp ground ginger 1 tsp ground cinnamon 115 g (4oz) Flora Cuisine or Buttery 115 g (4oz) dark muscovado sugar 115 g black treacle 115 g golden syrup 250 ml (9floz) semi-skimmed milk 85 g (3oz) stem ginger in syrup finely chopped 1 egg 100 g (3½oz) icing sugar, sieved 2–3 tbsp ginger syrup 25 g (1oz) stem ginger finely chopped Instructions Preheat oven to 180°C, 160°C fan, gas mark 4. Grease and line a deep 18cm round cake tin or a loaf tin as I used. Combine the flour, bicarbonate of soda and spices into a mixing bowl. Melt Flora with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved. Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together. Pour the batter into the tin and bake for 50 minutes to 1 hour. Leave to cool completely before turning out onto a cooling rack. Make the icing by blending the sugar with 2–3 tablespoons of ginger syrup to form a runny icing (adding 1–2 teaspoons of water if necessary) and drizzle over the top of the cake finishing with the stem ginger. Check out my video to see how I did it By Flora Adapted from Sonia Constant Adapted from Sonia Constant MummyConstant http://mummyconstant.com/ Share this:TwitterFacebookPinterestGoogleEmailLike this:Like Loading...
Wow these look utterly beautiful-just perfect Valentines treats, thanks for linking up to #tastytuesdays Reply
So pretty! Thank you for linking up to #recipeoftheweek. It’s always appreciated 🙂 I’ve Pinned and Tweeted this post and there’s a new linky just gone live – would love you to join in x Reply