Pumpkin Ginger Cupcakes

Name: Pumpkin Ginger Cupcakes
Ingredients: 175 g stem or glace ginger in syrup; 175 g muscavado or molasses sugar; 200 g unsalted butter, softened; 2 large eggs; 250 g pumpkin or 250 g butternut squash, grated; 200 g plain flour; 2 teaspoons baking powder; 1 12 teaspoons ground ginger; 1 12 teaspoons allspice; 14 teaspoon ground nutmeg; 14 teaspoon ground cloves; 125 g chopped pecans or 125 g walnuts; 200 g icing sugar; 125 g cream cheese

14 ingredients

10 steps

Ingredients

175 g stem or glace ginger in syrup
175 g muscavado or molasses sugar
200 g unsalted butter, softened
2 large eggs
250 g pumpkin or 250 g butternut squash, grated
200 g plain flour
2 teaspoons baking powder
1 12 teaspoons ground ginger
1 12 teaspoons allspice
14 teaspoon ground nutmeg
14 teaspoon ground cloves
125 g chopped pecans or 125 g walnuts
200 g icing sugar
125 g cream cheese

Directions

1

Finely chop 125g of the ginger.
2

Beat sugar and 125g butter until smooth.
3

Then beat in the eggs one by one.
4

Stir in the pumpkin and chopped ginger, sift in the flour, baking powder and spices.
5

Add the nuts and stir until smooth.
6

Line the pockets of a deep muffin tray with muffin papers, then fill each one almost to the top.
7

Bake at 190C (170 fan-assisted)/375F/gas mark 5 for 25 minutes, then set aside to cool.
8

Once the cupcakes are cold, beat the icing sugar, cream cheese and remaining butter until smooth.
9

Finely shred the remaining ginger and stir most of it in, along with just enough syrup to make it easily spreadable.
10

Swirl a dollop of icing on each cupcake and decorate with a pinch of shredded ginger.