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:
Simmer these 3 ingredients together for 30 minutes and remove the ginger pieces to make ginger syrup.
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!