Orange and Ginger Cupcakes

Flora Freedom

There's more where this came from!

Ingredients

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

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

Method

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.