Don’t get me wrong, I love a good ginger-nut…but when offering up a ‘Thank You’ to your hosts thrusting a packet of McVities into their hands doesn’t quite have the same impact as placing down a tray of freshly baked ginger cupcakes.
Although the recipe seems a little strange – it’s basically a cinnamon batter with several handfuls of preserved ginger thrown in before baking – it worked a charm and swapping out the frosting for some chocolate ganache and crystallised ginger just classed them up a little!!!
Cupcake batter recipe (shown below) taken from : The Hummingbird Bakery, Cupcakes and Muffins.
Chocolate ganache: One small pot of double cream and one bar of plain chocolate heated gently until the chocolate has fully melted. Dollop on cooled cupcakes and allow to set.