Spotty ginger buttermilk cakes
Ingredients Method 1.Preheat oven to 170°C (150°C fan forced). Line nine holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Hand mixer
- Muffin tin
- Sifter
- Cooling rack
- Cookie cutter
- Rolling pin
- Pastry brush
- Oven
- Mixing bowl
- Measuring cup
- Cupcake liner
- Parchment paper
Ingredients
- 1/2 cup (110g) firmly packed light brown sugar
- 1/2 cup (75g) plain (all-purpose) flour
- 1/2 cup (75g) self-raising flour
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 90 grams butter, softened
- 1 egg
- 1/4 cup (60ml) buttermilk
- 2 tablespoons golden syrup (or treacle)
- 250 grams ready-made white icing
- yellow food colouring
- 2 centimetre (¾ inch) round cutter
- 1/3 cup (110g) apricot jam, warmed, strained
- 8 centimetre (3 inch) round cutter
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