Ginger Vanilla Cupcakes
These delightful ginger nut cupcakes are a quick and easy treat to whip up for any occasion. The warm aroma of ginger and buttery biscuits fill the kitchen as they bake to golden perfection in the oven. With a hint of vanilla essence tying the flavors together, these cupcakes are delicious on their own or can be filled with a zesty lemon curd for an extra special touch. Enjoy the wonderful flavors and textures in every bite!
— Constant Cookbook
Ingredients
- 100g ginger nut biscuits
- 150g butter (50g melted)
- 140g caster sugar
- 3 eggs
- 175g self-raising flour
- tbsp vanilla essence
Instructions
- Pre-heat the oven at 180C fan. line the muffin or cupcake tray with double cases.
- Crush the biscuits to a fine crumb.
- Use the melted butter to bring it together. Then mix the room temperature butter.
- Add the sugar.
- Then the eggs.
- Mix the flour in.
- When it has all mixed in pour in the vanilla essence then mix till it looks smooth.
- Then put 1 tbsp of mixture into each cupcake or muffin liner
- Put in the oven for 20 - 25 mins
- Or until they have a golden top.
- When ready to come out use a knife to make double sure its cooked inside.
- Leave on a wire to cool.
- When they are you can eat them without anything in or on top. I like to cut it open and put some lemon curd in the middle and eat it that way
Yield
Makes 12 muffins
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