What you’ll need:
Cupcakes:
60g butter
60g sugar
1 egg
60g self raising flour
1tsp baking power
1tbsp milk
1tbsp vanilla essence
2tsp ground ginger
Topping:
100ml Ringtons Premium Gold Instant Coffee
60g butter
60g icing sugar, sifted
Method:
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!
Comments are closed.