♥ Staff Favourite –Winner of The Ginger People Cook-Off

Cocktail Cupcakes! How fun! These sweeties pay homage to the classic Dark and Stormy cocktail. Made with dark rum and ginger beer, these flavourful cupcakes have a confident kick of ginger. Did we mention cocoa? Whoa! It’s a winner.

ingredients

• 113g unsalted butter, melted
• 60ml The Ginger People® Organic Ginger Syrup
• 60ml cup water
• 60ml dark rum
• 15g The Ginger People® Organic Minced Ginger
• 200g plain flour, sifted
• 200g caster sugar
• 2 tablespoons cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon bicarb of soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, beaten
• 60ml buttermilk

Frosting

• 170g unsalted butter, room temperature
• 350g icing sugar
• 2 teaspoons ground ginger
• 15ml dark rum
• 2-3 tablespoons The Ginger People® Ginger Syrup
• Juice of half a lime
• 90g The Ginger People® Crystallized Ginger, chopped

directions

1. Preheat oven to 175°C. Line a cupcake pan with paper liners.
2. Melt butter in a small saucepan or microwaveable bowl. Stir in Ginger Syrup, water, rum and Minced Ginger.
3. Whisk together egg and buttermilk.
4. In a mixing bowl, stir together flour, sugar, cocoa powder, cinnamon, ginger, baking soda, baking powder and salt. Stir Ginger Syrup mixture into dry ingredients.
5. Add the egg mixture and stir until well combined.
6. Fill cupcake three-quarters full. Bake 16 to 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean. Cool in pan 5 minutes. Remove the cupcakes from pan and cool completely on a wire rack.
7. Frosting: Beat butter with electric mixer until very light and fluffy. Gradually add confectioners’ sugar and ground ginger. Beat in just enough rum, Ginger Syrup and lime juice. Transfer to a frosting bag and frost the cupcakes. Top with Crystallized Ginger.