Ginger Kisses with Ginger Buttercream Recipe
Makes 16
Ingredients
21⁄4 cups self-raising flour
2 tsp ground cinnamon
3 tsp ground ginger
1 tsp ground nutmeg
1 tsp baking soda
1 cup vegetable oil
1 cup lightly-packed brown sugar
4 free-range eggs
1⁄2 cup golden syrup
2 tbsp vanilla essence
Ginger Buttercream
50g crystallised ginger
175g butter
2 cups icing sugar
80ml cream
1 tbsp vanilla paste
Method
Preheat oven to 160°C. Grease a 12-hole shallow, rounded cupcake pan, or grease and line a baking tray with baking paper.
Sift together the flour, spices and baking soda in a large bowl and make a well in the centre. Whisk together the oil, sugar, eggs, golden syrup and vanilla in a jug or bowl, pour into the well, then fold in until well-combined.
Cooking kisses in 3 batches, evenly spoon batter into prepared pan holes till holes are half-filled. Alternatively, spoon or pipe batter onto the baking tray, leaving enough room for spreading.
Bake for 18 minutes or until a skewer inserted into the centres comes out clean.
Allow to cool in pan or on tray for 5 minutes before transferring to a wire rack to cool completely.
To make the vanilla buttercream, soak the crystallised ginger in 1⁄4 cup boiling water for 10-20 minutes, then finely chop the flesh, reserving water.
Using electric hand beaters or an electric mixer, beat the butter until smooth, pale and fluffy.
Gradually add the icing sugar, 1⁄2 cup at a time, beating between additions, then beat in the cream and vanilla paste. Add the ginger with enough of the reserved water to make a creamy mixture, beating until fluffy.
Spread buttercream onto one side of half the cooled cakes and sandwich with the remaining cakes. Sprinkle with icing sugar to serve.
Try our other Kisses recipes:
