food, Recipes

Gingerbread Cupcakes


For the cupcakes

2 cups cake flour

1T baking powder

4t ground ginger

1t ground cinnamon

½t ground nutmeg

1 cup demerara sugar

2 large eggs

½ cup honey

½ cup butter, melted

¾ cup buttermilk

2T preserved ginger, finely


For the icing

100g butter

225g icing sugar, sifted

½t vanilla extract

honeycomb, smashed into shards for garnish


Preheat the oven to 175°C.

Sift the flour with the baking powder and spices in a large bowl.

In another bowl combine the remaining ingredients and beat until well combined. Add to the dry ingredients and mix together.

Spoon the mixture into a muffin tin lined with paper cases and bake for 20 minutes, or until springy to the touch and a cake tester comes
out clean.

Remove from the oven and place on a wire rack to cool.

To make the icing, soften the butter and beat in the sifted icing sugar until smooth and pale. Add the vanilla extract and combine.

Ice each cupcake with a little of the butter icing, and decorate with pieces of smashed honeycomb.

Makes 12


This recipe originally appeared in our 2014 Food Issue



Red Rice

Nutty Citrus Salad

Peanut Butter and Tofu Tart