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These easy-to-bake zesty orange and ginger cupcakes are a tasty snack or dessert with a surprisingly fiery twist that you can mix together in no time. Prefer a chocolatey treat? Satisfy your cravings by swapping 25g of flour for cocoa powder in the cupcake mix and decorate with chocolate flakes, mmm.
Preparation time15 minutes
Cooking time15 minutes
Servings12 portions
DifficultyEasy
Ingredients
50 ml soya milk
zest and juice of 1 orange
75 g Flora
125 g golden caster sugar
125 g self-raising flour
1/2 level teaspoon baking powder
1/2 teaspoon ground ginger
2 pieces stem ginger in syrup, drained and finely chopped
75 g Flora
225 g icing sugar
sliced stem ginger in syrup, optional, to decorate
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Preheat oven to 180° C, 160° C fan, Gas mark 4.
Place soya milk and 1 tablespoon of the orange juice in a mixing bowl and set aside for 5 minutes.
Sieve the flour, add the orange zest with the other cake ingredients and mix until well blended, light and fluffy, adding 1 tablespoon of the orange juice if needed.
Divide the mixture between a cupcake tray lined with 12 paper cases and bake in preheated oven for 15-20 minutes until well risen and golden.
Transfer to a wire rack to cool.
Meanwhile to make the icing, beat together the Flora Freedom, icing sugar and 1-2 tablespoons of orange juice until well mixed.
Spoon into a piping bag with a large star nozzle and when the cakes have completely cooled, decorate with swirls of orange icing and slices of ginger.
