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Pudsey Bear Stem Ginger Cake and Muffins

Pudsey Bear Stem Ginger Cake and Muffins

Recipe Submitted By: bakingmad

Stem Ginger Muffins made with Dark Brown Sugar covered with a Stem Ginger Frosting.

Preparation Time	25 minutes
Baking Time	30 minutes
Portions	12
Skill Level	Easy
Average Rating

Pudsey Bear Stem Ginger Cake and Muffins Ingredients

3	Free Range Eggs
150 grams	Dark Muscovado Sugar (Billington's)
150 grams	Butter
150 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
2	Ginger (stem pieces)
2 tbsp	Ginger (syrup from a jar)
1 tbsp	Ginger (ground)

Additional Ingredients

170 grams	Cream Cheese (full fat)
115 grams	Butter
60 grams	Icing Sugar (Silver Spoon) (sifted)
1 tsp	Ginger (syrup from a jar)
2	Ginger (stem pieces, finely chopped)
	Silver Spoon Cakecraft Coloured Choco Beans
100	Dark Chocolate (Silver Spoon Create)

This recipe uses

How to make Pudsey Bear Stem Ginger Cake and Muffins

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Beat sugar and butter together until light and fluffy.
Gradually add the beaten eggs one at a time, along with a little of the flour until all the eggs are fuly incorporated.
Fold in the remaining flour along with the baking powder.
Add the ground ginger, stem ginger, and ginger syrup.
Fill a 12 cm cake tin until 3/4 full.
Divide the remaining mixture into 8 paper muffin cases supported in a muffin tray.
Bake the muffins on the bottom of the oven for 20 minutes or until golden brown. Bake the cake in the middle of the oven for 30 minutes. Test that a skewer inserted into cakes come out clean.
While the cakes are cooling, make the frosting. Beat the softened butter and mix the cream cheese (straight from the fridge).
Add the icing sugar and beat until well combined, then fold in the ginger.
Cover the cake and muffin with frosting. Melt the dark Chocolate and place in piping bag with a narrow nozzle. Decorate the tops with Coloured Chco Beans and use chocolate to create a face.

Reviews

Read all reviews (1) | Average rating: 4 stars

"I adapted this recipe slightly by omitting the ground ginger and chopping the stem ginger finely. I also omitted the cream cheese from the topping (Ididn't have any) & piped it on. Made into all cupcakes/muffins instead. Absolutely delicious!"

13-06-2012 | Author: Tracy JL | 4 stars

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