These delicious ginger muffins are perfect for any occasion!
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1M Piping nozzle (84964) Colour Splash Food Colouring Gel - Latte (0675063)75g butter
60g dark soft brown sugar
100g black treacle
100g golden syrup
2tspns ground ginger
½ tsp ground cinnamon
1 large egg beaten
½ tsp bicarbonate of soda (dissolved in 1 tbsp warm water)
150g plain flour
200g sieved icing sugar
Melt butter gently with sugar, treacle, syrup, ginger and cinnamon.
Remove from heat. Add milk, egg and dissolved bicarbonate of soda.
Sieve flour into a large bowl and add liquid ingredients. Beat well until mixed.
Pour into baking cases (you may find this easier if the batter is transferred to a jug with a pouring spout!). Fill to approx. 2/3 full.
Bake at 175°C fan/325°F/Gas 3 for 20 mins.
Remove from oven and cool completely.
Beat butter and add sieved icing sugar a little at a time to make buttercream. Add paste colour into half the buttercream. Fit tube into piping bag and fill with buttercream – carefully placing half down one side, and the coloured half down the other. Pipe onto cakes starting at the outer edge and moving inwards towards the centre.
Spray half of each cake with gold lustre spray and decorate as desired.