Ginger Beer Cupcakes
Prep Time
10 minutes + 15 minutes cooking
Difficulty
Not too tricky
Serves
12
Our Digital Designer Neil had the help of his two mini bakers William and Isabelle to create these cupcakes (although this did make getting the icing on the cake before it was eaten quite a challenge!).
INGREDIENTS
Cupcakes
3 tsp Ginger Beer Fruit & Herbal Infusion
200ml freshly boiled water (150ml for cupcakes, 50ml for icing)
150g dried dates
2 eggs
190g soft brown sugar
225g self-raising flour
30ml milk
125g butter
Icing
125g icing sugar
50g butter
50ml Ginger Beer Fruit & Herbal Infusion (remaining from cupcake mixture)
METHOD
- Preheat the oven to 180°C and place cupcake cases in a cupcake/muffin tray.
- Infuse the Ginger Beer in freshly boiled water for 5 minutes, then strain.
- Add 150ml of the infusion to the dried dates and put aside – the remaining 50ml of the infusion will be used in the icing.
- In a large bowl, mix together the eggs, sugar, flour, milk and butter until well combined.
- Using a food mixer, blitz the date mixture until coarsely chopped.
- Fold the dates into the cake mix.
- Spoon the mixture evenly between the cupcake cases and place in the oven for 15 minutes until springy to the touch.
- Cream the icing sugar, butter and remaining Ginger Beer infusion together and pipe onto the cooled cupcakes. Decorate however you fancy!
Cupcakes
3 tsp Ginger Beer Fruit & Herbal Infusion
200ml freshly boiled water (150ml for cupcakes, 50ml for icing)
150g dried dates
2 eggs
190g soft brown sugar
225g self-raising flour
30ml milk
125g butter
Icing
125g icing sugar
50g butter
50ml Ginger Beer Fruit & Herbal Infusion (remaining from cupcake mixture)
- Preheat the oven to 180°C and place cupcake cases in a cupcake/muffin tray.
- Infuse the Ginger Beer in freshly boiled water for 5 minutes, then strain.
- Add 150ml of the infusion to the dried dates and put aside – the remaining 50ml of the infusion will be used in the icing.
- In a large bowl, mix together the eggs, sugar, flour, milk and butter until well combined.
- Using a food mixer, blitz the date mixture until coarsely chopped.
- Fold the dates into the cake mix.
- Spoon the mixture evenly between the cupcake cases and place in the oven for 15 minutes until springy to the touch.
- Cream the icing sugar, butter and remaining Ginger Beer infusion together and pipe onto the cooled cupcakes. Decorate however you fancy!
Shop the Recipe
Where to Next?
Lime & Mango Sorbet Cheesecake
Prep Time
40 minutes + overnight chilling
Difficulty
Super easy
Serves
12
Made by our resident baker Web Trading Executive Amelia, she suggests adding a white chocolate drizzle to the cheesecake – and when it comes to eating it, accompany with a glass of Prosecco for a decadent touch.
INGREDIENTS
300g digestive biscuits
150g melted butter
1 Mango Sorbet Fruit & Herbal Iced Teabag
1 litre freshly boiled water (50ml for the cheesecake, 750ml for a well-deserved pot of tea)
1 tin mango slices
3½ limes (2 for zest, 1½ for juice)
600g cream cheese
½ tsp vanilla essence
100g icing sugar
300ml of double cream
1 fresh mango cut into slices for decoration (optional)
METHOD
- Line an 8” cake tin with parchment paper.
- Crush the digestives and mix with the melted butter. Press into the cake tin to form the base of your cheesecake and chill in the fridge while you make the filling.
- Infuse the Mango Sorbet iced teabag in freshly boiled water for 15 minutes – each teabag makes 1 litre so there’s plenty left for you (and any other fellow tea lovers in the household) to enjoy a pot of tea. Baking’s thirsty work after all!
- Drain the tin of mango slices and add to a food processor or blender.
- Add the lime zest, lime juice and 50ml of Mango Sorbet infusion to the blender and whizz up into a purée.
- In a large bowl, mix together the cream cheese, vanilla extract, icing sugar and double cream until smooth.
- Stir ¾ of the mango purée into the cheesecake mixture – the rest can be used for decoration.
- Spread the cheesecake mix onto the chilled biscuit base and top with a swirl of mango purée.
- Leave in the fridge to chill overnight before tucking in.
300g digestive biscuits
150g melted butter
1 Mango Sorbet Fruit & Herbal Iced Teabag
1 litre freshly boiled water (50ml for the cheesecake, 750ml for a well-deserved pot of tea)
1 tin mango slices
3½ limes (2 for zest, 1½ for juice)
600g cream cheese
½ tsp vanilla essence
100g icing sugar
300ml of double cream
1 fresh mango cut into slices for decoration (optional)
- Line an 8” cake tin with parchment paper.
- Crush the digestives and mix with the melted butter. Press into the cake tin to form the base of your cheesecake and chill in the fridge while you make the filling.
- Infuse the Mango Sorbet iced ieabag in freshly boiled water for 15 minutes – each teabag makes 1 litre so there’s plenty left for you (and any other fellow tea lovers in the household) to enjoy a pot of tea. Baking’s thirsty work after all!
- Drain the tin of mango slices and add to a food processor or blender.
- Add the lime zest, lime juice and 50ml of Mango Sorbet infusion to the blender and whizz up into a purée.
- In a large bowl, mix together the cream cheese, vanilla extract, icing sugar and double cream until smooth.
- Stir ¾ of the mango purée into the cheesecake mixture – the rest can be used for decoration.
- Spread the cheesecake mix onto the chilled biscuit base and top with a swirl of mango purée.
- Leave in the fridge to chill overnight before tucking in.
