Posher Than A Ginger Nut.

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!!!

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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.

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