Chocolate ginger cupcakes

A very chilly week! A few days of snow but nothing too much. My class of 30 five to seven year olds were very excitable by it though there was sadly not enough to make a snowman or have a snow day. 

We have began a house search which seems as though it will be slow going with our budget. Not enough houses and they sell within a day or two! Crazy. We trawled through all the estate agents in three areas but not a viewing yet. I am very optimistic at this point though and cannot wait for our own little house and maybe even an actual garden (vegetable patch awaits!). 

Much deserved chocolate treats this week. I really love the chocolate and ginger combination in these hummingbird cupcakes. i have made them a few times now and they have become one of my favourites. 

Ingredients: -

70g unsalted butter

170g plain flour

250g caster sugar

50g cocoa powder

1 tbsp baking powder

1tsp ground ginger

1/2 tsp salt

210ml whole milk

2 eggs

1 tbsp chopped stem ginger

Icing: -

225g icing sugar

30g cocoa powder

75g unsalted butter

30ml whole milk

chopped stem ginger for decoration

Makes 12

1. Preheat the oven to 170g and fill the muffin tin with cases. 

2. using an electric mixer, put in the butter, flour, sugar, cocoa powder, ground ginger and salt and mix together (scraping down the sides if needed).

3. Mix the eggs and milk in a separate jug by hand then add half to the mixture into the electric mixer while it is on a low speed. Raise the speed and scrape down the sides then add the remaining half. Mix in the chopped stem ginger (I used a third of the original recipe and thought it was enough).

4. Fill the cake cases two thirds full and put in the oven for 25 minutes. Leave to cool for 2 minutes before moving to a wire rack.

5. When the cakes are completely cool, make the icing. I always use half of what the Hummingbird book says as I think too much is too sickly. using the electric mixer, mix he icing sugar, cocoa powder and softened butter on a low speed.

6. Gradually add the milk while the mixer is on then spoon onto the cakes. Spread with a palette knife to give a smooth finish. Put some chopped stem ginger on top for decoration.