These delicious ginger muffins are perfect for any occasion!

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You Will Need
12" Piping bag (84798)
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
125ml milk
1 large egg beaten
½ tsp bicarbonate of soda (dissolved in 1 tbsp warm water)
150g plain flour
100g butter
200g sieved icing sugar
Step 1

Melt butter gently with sugar, treacle, syrup, ginger and cinnamon.

Remove from heat.  Add milk, egg and dissolved bicarbonate of soda.

Step 2

Sieve flour into a large bowl and add liquid ingredients.  Beat well until mixed.

Step 3

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.

Step 4

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.

Step 5

Spray half of each cake with gold lustre spray and decorate as desired.

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