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Ginger Cupcakes With Walnuts And Figs

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Prep and cook time: 45 minutes

Makes: 12 cupcakes



175g | 6 oz | ¾ cup soft butter

175g | 6 oz | 1 ¼ cup icing (confectioners’) sugar

3 egg yolks

Get Recipes from professional Pastry Chef Keiko

2 eggs

2 tablespoon rum

10g | ½ oz freshly grated giner

100g | 3 ½ oz plain (all-purpose_ flour

75 g | 2 ½ oz | ½ cup ground walnuts

1 tablespoon baking powder

1 pinch ground cinnamon

1 pinch salt


To decorate

4 tablespoon golden syrup

12 walnuts

3 figs, quartered



  • Preheat the oven to 180 degrees Celsius and place 12 paper cases in a bun tin.
  • Cream the butter and 100g of the icing sugar until white and fluffy. Beat in the eggs, rum, ginger and remaining sugar until fluffy.
  • Mix the flour with the walnuts, baking powder, cinnamon and salt. Stir into the wet mixture until smooth and blended.
  • Spoon the mixture into the paper cases and bake for 25 minutes until risen and springy to the touch. Remove from the oven and cool in the tins for 5 minutes, then place on a wire rack to cool completely.
  • Heat the golden syrup in a small pan until bubbling, and then spoon a little on top of each cake and decorate with the fig quarters and walnuts.


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