Prepare to be transported into a realm of sweet, spicy wonder with these irresistible Sticky Ginger Fairy Cakes! Imagine biting into a delicate, golden cake that bursts with warm ginger flavor and a luxurious sticky glaze that will make your dessert dreams come true. These aren't just ordinary cupcakes - they're a magical culinary experience that combines the comfort of traditional baking with an unexpected twist of zesty ginger that will have everyone begging for your secret recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Bakery
Serves: 12 fairy cakes
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup stem ginger, chopped
- 1/4 cup ginger syrup
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper fairy cake liners.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition to ensure a smooth and well-incorporated mixture.
- Sift together the all-purpose flour and baking powder, then gently fold into the butter mixture using a spatula. Mix until just combined to avoid overmixing.
- Fold in the chopped stem ginger, distributing evenly throughout the batter.
- Carefully spoon the batter into the prepared fairy cake liners, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from the oven and while still warm, drizzle each fairy cake with ginger syrup, allowing it to soak into the warm cakes.
- Let the cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, serve and enjoy the sticky, gingery treat!
Tips
- Ensure your butter is truly softened at room temperature for the smoothest, most luxurious batter.
- When adding eggs, mix slowly to prevent curdling and create a silky-smooth mixture.
- Be gentle when folding in flour - overmixing can lead to tough, dense cakes.
- For an extra ginger punch, you can add a pinch of ground ginger to the batter.
- Use fresh stem ginger for the most vibrant flavor and texture.
- Drizzle the ginger syrup while the cakes are still warm to help it absorb perfectly.
- Allow cakes to cool completely before serving to let the flavors fully develop.
- Store in an airtight container to keep them moist and delicious for up to 3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
