The yogurt gives the cupcakes a really moist texture and adds a lovely extra depth to the sponge, while the warming ginger works so well with the bright refreshing lemon.
Pre-heat your oven to 160
Line a muffin/cupcake tray with cupcake/muffin cases
Tip: Make sure all of your ingredients are at room temperature including the eggs.
Mix the margarine and sugar together until light and fluffy.
Slowly combine the eggs a bit at a time
Gently mix in the yogurt
Sift in the flour and gently mix until combined
Mix in the chopped stem ginger
Spoon into cupcake cases and fill just over half way. Do not over fill as you need space for the fondant icing
Bake for 18 minutes or until golden brown and the sponge springs back to the touch
Tip: Allow the cupcakes to cool in the tray before removing
Sift 250g of fondant icing into a clean bowl
Make a small well
Add two table spoons of stem ginger syrup and two table spoons of lemon juice
Stir until a thick but dropping consistency is formed.
NB: You may need to add more lemon juice to create the perfect consistency
Once the cupcakes have cooled spoon the fondant icing onto the cakes. Allow to set then spoon another layer on.
Add some lemon zest and chopped stem ginger for decoration alternatively you can use yellow sprinkles
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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