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Orange and Ginger Cupcakes

Flora Freedom

These easy-to-bake zesty orange and ginger cupcakes are a tasty snack or dessert with a surprisingly fiery twist that you can mix together in no time.

Recipe serves: 12
Prep Time: 15 min
Cook Time: 15 min

  1. 50 ml soya milk
  2. zest and juice of 1 orange
  3. 75 g Flora Freedom
  4. 125 g golden caster sugar
  5. 125 g self-raising flour
  6. 1/2 level teaspoon baking powder
  7. 1/2 teaspoon ground ginger
  8. 2 pieces stem ginger in syrup, drained and finely chopped
  9. 225 g icing sugar
  10. sliced stem ginger in syrup, optional, to decorate

  • Preheat oven to 180° C, 160° C fan, Gas mark 4.
  • Place soya milk and 1 tablespoon of the orange juice in a mixing bowl and set aside for 5 minutes.
  • Sieve the flour, add the orange zest with the other cake ingredients and mix until well blended, light and fluffy, adding 1 tablespoon of the orange juice if needed.
  • Divide the mixture between a cupcake tray lined with 12 paper cases and bake in preheated oven for 15-20 minutes until well risen and golden.
  • Transfer to a wire rack to cool.
  • Meanwhile to make the icing, beat together the Flora Freedom, icing sugar and 1-2 tablespoons of orange juice until well mixed.
  • Spoon into a piping bag with a large star nozzle and when the cakes have completely cooled, decorate with swirls of orange icing and slices of ginger.

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