Gingerbread Pots
Over a year ago
2,076 views
Ingredients
- 150g self raising flour
- 150g wholemeal self-raising flour
- 1tbsp baking powder
- 4tsp ground ginger
- 1tsp Cinnamon
- 225g light brown sugar
- 2 eggs
- 115ml Honey
- 115g unsalted butter. melted
- 175ml milk
- 2tbsp roughly chopped crystallised ginger
- 125g icing sugar
- 5tbsp lemon juice
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
Preheat the oven at 175C.
Place 12 baking cases in a muffin tin or line 12 small terracotta pots with greaseproof paper.
Sieve the flours, baking powder, ginger and cinnamon into a large bowl.
In a medium bowl combine the remaining ingredients and beat with a wisker until smooth, about 2 to 3 minutes. Stir into the dry ingredients. Spoon the batter onto is cases.
Bake for 20 minutes.
Remove tin or pots from the oven and let them cool for about 10 minutes.
Then remove cupcakes and cool on the rack.
To make drizzle:
Sieve the icing sugar into bowls and slowly add the lemon juice, stirring until just combined.
Drizzle over the tops of the cupcakes.
Store in an airtight container for up to 3 days.
Comments (0)