Ginger Cupcakes With Walnuts And Figs

1 0 1 minute read

Prep and cook time: 45 minutes

Makes: 12 cupcakes

Ingredients

175g | 6 oz | ¾ cup soft butter

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

3 egg yolks

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

Method

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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1 0 1 minute read