Coffee & Ginger Cupcakes | The Ringtons BlogThe Ringtons Blog Coffee & Ginger Cupcakes | The Ringtons Blog

What you’ll need:


60g butter

60g sugar

1 egg

60g self raising flour

1tsp baking power

1tbsp milk

1tbsp vanilla essence

2tsp ground ginger


170g Ringtons Ginger Snaps

100ml Ringtons Premium Gold Instant Coffee

60g butter

60g icing sugar, sifted


Preheat your oven to 180°c/160°c fan/gas mark 4. Beat your butter and sugar together until pale. Whisk in the egg, milk and vanilla essence. Sift over the flour, ground ginger and baking powder before combining. Fill up your cupcake cases by 2/3 and bake for 20 minutes.

Next, make the topping. Bash your Ginger Snaps into the smallest crumbs possible, make 100ml of coffee and pour over the crumbs. Whisk the mixture until smooth. Sift the icing sugar into a clean bowl and beat in the butter. Whisk your Ginger Snap/coffee mixture into the icing sugar and pipe onto your cupcakes. Top with extra Ginger Snap crumbs and enjoy!

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