Spiced Ginger Cakes
Serves
12
Total Time
1hrs 10mins
Calories
239
Looking for the perfect winter treat? Try our mini ginger cakes, packed full of warming spices.
- Salted butter
125 g (about ½ cup)
- Brown sugar
125 g (about ¾ cup)
- Molasses
200 g (about ½ cup)
- Milk
170 ml (about ¾ cup)
- Baking soda
3 g (about ⅝ teaspoon)
- Egg
1 (about 50 g)
- All purpose flour
200 g (about 1 ½ cups)
- Pumpkin pie spice
5 g (about 1 ⅞ teaspoons)
- Ground ginger
10 g (about 1 ¾ tablespoons)
- Ginger
10 g (about 1 ¾ tablespoons)grated
INGREDIENTS
- 1. Pre-heat oven - 171°C
- 2. Grease a clean muffin pan
- 3. Add salted butter, brown sugar, molasses and milk to a clean saucepan
- 4. Heat gently until sugar has dissolved
- 5. Remove
- 6. Get a clean large mixing bowl
- 7. Transfer content of saucepan to large mixing bowl
- 8. Mix baking soda into the batter until combined
- 9. Leave - 10 min
- 10. Add egg to the batter
- 11. Whisk until smooth
- 12. Add all purpose flour, pumpkin pie spice, ground ginger and ginger to the batter
- 13. Whisk until smooth
- 14. Transfer batter to muffin pan
- 15. Bake until skewer tests clean - 25 min, 171°C
- 16. Let cool - 5 min
- 17. Turn out onto cooling rack
- 18. Garnish
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
