Description
Mary Berry Ginger Cupcakes are classic festive treats perfect for holiday baking.
Ingredients
Scale
- 100g unsalted butter, softened
- 100g brown sugar
- 2 large eggs
- 200g self-raising flour
- 2 tsp ground ginger
- 1 tsp baking powder
- 100ml milk
- 50g crystallized ginger, chopped
Instructions
- Preheat your oven to 180°C (350°F).
- Cream the butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Sift in the flour, ginger, and baking powder.
- Pour in the milk and mix until combined.
- Fold in the chopped crystallized ginger.
- Divide the batter into cupcake cases.
- Bake for 20-25 minutes until golden brown.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- These cupcakes can be frozen for later use.
- Top with cream cheese frosting for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Mary Berry Ginger Cupcakes, Holiday Bakes, Classic Cupcakes