Ginger and Mango

I tried these cakes a few weeks ago when my Godmother had some to visit, but forgot to take any photos. So as much as it pains me, I had to go and make them again, just to show them to you all... how unfortunate. It also co-incided with me going away from home, so 'twas a nice leaving present for my parents.

Now the recipe isn't that clear as to whether the mango is supposed to go in or not, but I think it is quite tasty adding it in.

Iced Fresh Ginger Cupcakes - makes 12

125g (4oz) soft butter
125g (4oz) caster sugar
150g (5oz) self raising flour
50g (2oz) fresh ginger

2 eggs
0.5 tsp baking powder
125g (4oz) dried mango, chopped finely (0.5cm roughly)


Icing

75g (3oz) Icing sugar
Lemon juice
Ginger juice (if any)

1. Preheat oven to 180*C. Finely grate the fresh ginger, catching as much juice as possible for later. Mix the sugar, ginger, eggs, butter, flour and baking powder in a bowl with an electric mixer for about a minute (until light and creamy).
2. Stir in the dried mango, and divide into the cake cases.
3. Bake for 20 minutes or until risen and just firm to the touch.
4. Icing Once the cakes are cool, mix the icing sugar with the ginger juice and add lemon juice until it makes a thin-ish glacé (though i preferred it a bit thicker). Then decorate the tops of the cakes with it. I like icing, so I just spread it all over, but if you want to go a bit more 'classy' a drizzle effect might be good.

 

These are overall, very tasty. If you keep the ginger quite large (but obviously not as big as the mango) it is a nice little ginger kick when you find a lump in the cake.

So now my next post will definitely be in Durham, I'm going to be baking tomorrow, but I haven't decided what yet.


MMFC