These were inspired by Father's Day, but you don't need an occasion to celebrate in order to make these yummy cupcakes!
I find that ginger beer is an acquired taste, and it's definitely one that I have.
If you also like the sweet and fiery taste of ginger beer, then these cupcakes are definitely for you!
Unlike my other cupcakes recipes, this one uses a simple sponge and is soaked with ginger beer to get that super-gingery taste.
The recipe is so simple, you'll be able to knock these up in the morning and be enjoying them with your dad (or anyone else!) by the afternoon!
The sponge recipe includes a little ginger spice, but the true ginger beer flavour comes from the sponge being soaked with ginger beer.
The frosting is a dreamy ginger beer buttercream, and I topped mine with chunks of crystalised ginger.
I absolutely love the taste of the ginger beer sponge with the ginger jewels. They're sweet and tart and fiery!
Have a fantastic time if you're celebrating Father's Day this week - and if you're not - have a fantastic weekend!
Let's get Caking It.
180C (170C fan)
Yield: 12 cupcakes
Prep: 10 mins
Bake: 18 mins
Assembly: 5 mins
160g unsalted butter
160g caster sugar
4 medium eggs
1 tsp vanilla extract
160g gluten free self-raising flour
20g ground almonds
1/2 tsp ground ginger
1 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1/2 tsp xanthan gum
240ml ginger beer (to pour into the cooked sponge)
150g unsalted butter
350g icing sugar
50ml ginger beer
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition.
In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, xanthan gum, and ginger with a fork, and then add this to the mixture, mixing until fully incorporated.
Spoon 2 tbsp of the mixture into each muffin case.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
This buttercream is sweet and tart and fiery, and perfectly combines with the ginger beer sponge.
While the sponges are cooling, move onto the ginger beer buttercream.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.
Add a splash of ginger beer and mix and continue adding the rest of the ginger beer until a glossy, smooth and pipeable buttercream is formed.
Making sure the sponges are completely cool, level the cupcakes with a knife. This will allow the ginger beer to seep into the sponge.
Put the ginger beer into a jug with a lip and slowly poor a little of it onto the sponge (about 20ml per cupcake).
Put the buttercream on top using a piping bag or spoon, and finish with crystalised ginger.