There’s something quietly satisfying about baking with bits and bobs you always have in the cupboard, especially when it’s the perfect companion for an afternoon with a cuppa.
These coffee and Ginger Snap cupcakes use ingredients you can easily find from Ringtons, either in your doorstep basket or online. Is there anything better than this classic flavour combination? The warmth of ginger and the gentle richness of coffee… we don’t think so.
If you like home baking that doesn’t ask too much of you but still feels a little bit special, this Ginger Snap cupcake recipe is a lovely one to have tucked away.
Coffee and Ginger Snap Cupcakes – makes 12
You will need:
- 120g butter (plus 120g butter for the icing)
- 120g sugar
- 2 eggs
- 120g self-raising flour
- 2 tsp baking powder
- 2 tbsp milk
- 2 tsp vanilla essence
- 340g ginger snaps
- 200ml strong coffee (such as Ringtons Premium Gold Instant Coffee)
- 120g icing sugar, sifted
Method
- Preheat your oven to 180°C (160°C fan, gas mark 4).
- Beat the butter and sugar together until pale and creamy. Whisk in the eggs, then fold in the flour and baking powder.
- Add the milk and vanilla essence and mix until the batter is smooth. Divide the mixture between 12 cupcake cases, filling each about two-thirds full.
- Bake for around 18–20 minutes, or until the cupcakes are golden and springy to the touch. Allow to cool completely.
- Crush the ginger snaps into very fine crumbs. Pour the hot coffee over the crumbs and stir until you have a smooth paste.
- For the icing, beat the softened butter until smooth, sift in the icing sugar, then fold in the coffee and ginger snap mixture.
- Pipe or spoon the icing onto the cooled cupcakes and finish with a sprinkle of extra ginger snap crumbs if you like.