insideKENT Magazine Issue 87 - June 2019 | Page 84

FOOD+DRINK
LET THEM EAT (CUP)CAKE! CONT.
Honey Spice Cupcakes with Ginger Cream from the Cookery School at Little Portland Street (14)
Ingredients:
• 170ml honey
• 150ml golden syrup
• 100ml strong coffee freshly made with boiling water
• 3 eggs, lightly beaten
• 260ml double cream
• 50ml sunflower oil
• 290g plain flour
• 60g demerara sugar
• 3 tsps baking powder
• 1 tsp bicarbonate of soda
• Pinch salt
• Grated zest of 1 lemon
• 1/4 tsp allspice
• 2 tsps cinnamon
• 3 tsps ginger
• 3 tsps mixed spice
• 1 tsp nutmeg
• 1/4 tsp ground cloves
• 30g stem ginger, finely chopped
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For cream:
• 300ml double cream
• 30g stem ginger, finely chopped
Method:
1. Place the flour, sugar, baking powder, bicarbonate
of soda, salt, spices and lemon z est into a lar ge
mixing bowl.
2. Br eak the eg gs into another bo wl and bea t
lightly. Add the syrup, honey and cream to the eggs
and mix together then add the oil and cof fee to
the mixture.
3. Mix the wet ingredients into the dry ingredients
and add the chopped stem ginger. Mix until blended
– do not overmix. The batter should be quite runny
in texture.
4. Pour the mixture into cupcake cases and fill to
just over three-quarters full.
5. Bake in the oven at 170°C for 25-30 minutes or
until a knife inserted in the centre comes out clean.
6. Allow to cool on a wire rack.
7. Whisk 300ml double cream until thick and stir in
the finely chopped stem ginger. You can also add
some of the ginger syrup fr om the jar. Serve with
the slightly warm or just cooled cupcakes.