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Toffee Ginger Fudge Cupcakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I first made these in autumn because of the warming spicy ingredients. But in actual fact these are delicious at any time of year!

I first made these in autumn because of the warming spicy ingredients. But in actual fact these are delicious at any time of year!

Ingredients

Serves: Makes 12

Metric Cups

For the Cupcakes

  • 100 grams butter (soft)
  • 100 grams soft light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 25 grams golden syrup
  • 100 grams self-raising flour (sifted)
  • 2 medium eggs (beaten)

For the Decoration

  • fudge pieces

For the Fudgy Icing

  • 25 grams butter
  • 50 grams soft light brown sugar (if you only have dark, that's fine too)
  • 2 tablespoons single cream
  • 100 grams icing sugar sifted - can also be made using golden icing sugar which gives a richer taste)

For the Cupcakes

  • 3½ ounces butter (soft)
  • 3½ ounces soft light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • ⅞ ounce golden syrup or light corn syrup
  • 3½ ounces self-raising flour (sifted)
  • 2 medium eggs (beaten)

For the Decoration

  • fudge pieces

For the Fudgy Icing

  • ⅞ ounce butter
  • 1¾ ounces soft light brown sugar (if you only have dark, that's fine too)
  • 2 tablespoons heavy cream
  • 3½ ounces confectioners' sugar sifted - can also be made using golden icing sugar which gives a richer taste)

Method

Toffee Ginger Fudge Cupcakes is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200°C, gas mark 6. Line a fairy cake tin with paper cases.
  • Ensure all ingredients are at room temperature. Either put all the ingredients into a food processor and mix until you have a smooth batter, or take the 'traditional' route....beat the butter and sugar together until pale and creamy. Beat in the ginger, vanilla and golden syrup until combined. Add the beaten eggs, then gradually add a little flour at a time.
  • Spoon into the paper cases and bake in the oven for 15-20 minutes until golden and well risen. Place on a wire rack to cool.
  • Meanwhile, make the icing... Melt the butter and brown sugar in a small saucepan. I like to cook it til its a dark golden brown so the flavour tastes nice and deep! Although do be careful it doesn't burn. Gently bring to the boil then add the cream and simmer for 5 minutes.
  • Remove from the heat and beat in the icing sugar until smooth. If the icing becomes too stiff, add a tablespoon of boiling water and beat again.
  • Spread the icing over the cakes and decorate with chunks of fudge.
  • Preheat the oven to 200°C, gas mark 6. Line a fairy cake tin with paper cases.
  • Ensure all ingredients are at room temperature. Either put all the ingredients into a food processor and mix until you have a smooth batter, or take the 'traditional' route....beat the butter and sugar together until pale and creamy. Beat in the ginger, vanilla and golden syrup or light corn syrup until combined. Add the beaten eggs, then gradually add a little flour at a time.
  • Spoon into the paper cases and bake in the oven for 15-20 minutes until golden and well risen. Place on a wire rack to cool.
  • Meanwhile, make the icing... Melt the butter and brown sugar in a small saucepan. I like to cook it til its a dark golden brown so the flavour tastes nice and deep! Although do be careful it doesn't burn. Gently bring to the boil then add the cream and simmer for 5 minutes.
  • Remove from the heat and beat in the confectioners' sugar until smooth. If the icing becomes too stiff, add a tablespoon of boiling water and beat again.
  • Spread the icing over the cakes and decorate with chunks of fudge.
  • Additional Information

    The cooked cakes can be frozen un-iced. When ready to ice, thaw them and ice them. The cakes will keep for up to 3-4 days in an airtight tin in a cool place.

    The cooked cakes can be frozen un-iced. When ready to ice, thaw them and ice them. The cakes will keep for up to 3-4 days in an airtight tin in a cool place.

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