I’m usually not much of a baker; I just find it hard to follow the exact measurements and instructions in order to produce a successful baked good. But I hosted a little dinner for my cousin’s family and decided to get out of my comfort zone.
I first found my cupcake recipe at Peace.Love&Yummines for their Bananas Foster Cupcakes but decided to make a ginger-based frosting to cut down the sweetness… (Well, also because I have plenty of ginger at home and no maple syrup…)
I halved the cupcake recipe to make 12 cupcakes. For a rustic look, cut parchment paper into 3- to 4- inch squares to use as lining paper. Push the center of the paper into the cupcake pan compartment, then fold a few times on the sides. The shape will stay once you place batter into the paper.
Here’s my ginger cinnamon frosting recipe:
- 1/2 cup sliced ginger
- 1 cup water
- 1 cup sugar
Simmer these 3 ingredients together for 30 minutes and remove the ginger pieces to make ginger syrup.
- 1 1/2 stick butter, softened
- 1 1/2 cup powered sugar
- 1 tsp ground cinnamon
- ginger syrup, to taste
Beat the butter until soft, then add the powered sugar and cinnamon while mixing. Add ginger syrup to the spiciness of your liking.
I piped the frosting using a small ziploc bag. Enjoy :)
Update: This was featured on the lovely “visual potluck of recipes”, TasteSpotting!