Spiced Ginger Cakes

by

Drop

POSTED Fri, 29 November 2019

Serves

12

Total Time

70 MINS

Calories

239

Looking for the perfect winter treat? Try our mini ginger cakes, packed full of warming spices.

recipe-image

    INGREDIENTS


  • Salted butter icon
    Salted butter

    125 g (about ½ cup)

  • Brown sugar icon
    Brown sugar

    125 g (about ¾ cup)

  • Molasses icon
    Molasses

    200 g (about ½ cup)

  • Milk icon
    Milk

    170 ml (about 170 g)

  • Baking soda icon
    Baking soda

    3 g (about ⅝ teaspoon)

  • Egg icon
    Egg

    1 (about 50 g)

  • All purpose flour icon
    All purpose flour

    200 g (about 1 ½ cups)

  • Pumpkin pie spice icon
    Pumpkin pie spice

    5 g (about 1 ⅞ teaspoons)

  • Ground ginger icon
    Ground ginger

    10 g (about 1 ¾ tablespoons)

  • Ginger icon
    Ginger

    10 g (about 1 ¾ tablespoons)grated

    METHOD


  • 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
  • 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

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