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Ginger Cup Cakes

Published Saturday, 25 July, 2009 by Charlie




  • Superfine Sugar - 150g
  • Self Raising Flour - 175g
  • Butter - 150g
  • 3 Eggs
  • Ginger powder for both cakes and icing
  • Icing sugar - 250g
  • Butter for icing - 150g
  • 2 tsp hot water


...Pre-heat the oven to 180°C;

...Put your cake cases onto the baking tray

...Crack the eggs into a bowl and beat lightly using a fork

...Add all of the ingredients into a large bowl

...Beat the mixture together until it is light and creamy. You can do this with an electric mixer for about 2 minutes

...Distribute the mixture equally into each cake case

...Put into the oven for 18-20 minutes until the cakes are golden and firm when touched

...When ready allow to cool for a few minutes then place onto a wire rack ready for the icing to be applied

...Add the butter for the icing into a bowl and mix in the icing sugar

...Once it is combined add the water and the ginger and mix together

...When ready apply onto the cakes


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