Ginger And Cinnamon Cupcakes Recipe

Name: Ginger And Cinnamon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup self-rising flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 cup oil; 3/4 cup sugar; 2 tablespoons golden syrup soup of, or honey; 2 eggs; 100 grams cream cheese; 1 cup icing sugar; 1 teaspoon cinnamon; biscuits Spice, for garnishing; ground cinnamon for sprinkling

Servings: persons

3/4 cup self-rising flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup oil
3/4 cup sugar
2 tablespoons golden syrup soup of, or honey
2 eggs
100 grams cream cheese
1 cup icing sugar
1 teaspoon cinnamon
biscuits Spice, for garnishing
ground cinnamon for sprinkling

1
Preheat the oven to 180 degrees Celsius. Line a cupcake tray with paper liners.. Add the eggs and sugar in a bowl. Whisk well until you get a pale and voluminous mixture. Add the oil and the golden syrup (or honey) and stir. Finally gradually add the flour with the spices and mix until smooth.
2
Pour the batter into the prepared molds, filling them 3/4 full. Bake until cooked, about 20-25 minutes. Cool on a wire rack.
3
Meanwhile, prepare the topping. Combine the cream cheese and sugar in a bowl, and beat well until it is smooth. Add the cinnamon and stir.
4
Once the cupcakes have cooled, top with the frosting. Garnish to your taste (for example with a mini spice biscuit and cinnamon).

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup self-rising flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 cup oil, and more.

Yes, Ginger And Cinnamon Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger And Cinnamon Cupcakes

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