Sticky Ginger Cupcakes with Marshmallow Frosting

Eve 03/11/13

Low Fat

Let just kick of today's post with a variety of pictures, shall we?

Ok, the fluffiest, lightest ginger cupcakes you will probably ever taste are on the scene today. Plus a whole lot of sweet, very white frosting to accompany. How good does that sound?


I haven't made cupcakes in AGES, and I mean ages. Last time? Remember the coconut cupcakes, yeah, that was in August. I have been on cupcake strike. 
Because, I could not find a recipe to my liking.
So why make some today?
Because, I needing something sweet, spongy, marshmallow-y and gingery, in one bite.
And that is why I dreamt up this little number...

The cupcakes are not to sweet as they use a secret ingredient. Golden Syrup. 
The golden syrup is the magic behind keeping these little puppies so moist and rich in colour and flavour. With only a little bit of dark brown sugar to help the syrup on the path to sweetness, the cupcakes, without the frosting, are 100% unrefined sugar free.

What is unrefined sugar?

"Good sugars" are sometimes known as unrefined sugars. Although most sugar is not great for you if you eat a lot of it, unrefined sugar like brown sugar and golden syrup is much better for you than refined sugar. Some refined sugars like caster sugar and granulated sugar contain bone char, which makes the sugar whiter. Also, white sugar has no nutritional value while unrefined sugars have a small amount of calcium, magnesium and phosphorous. 

(Science class is now over.)

Feel free to use brown sugar in the frosting for a 'feel-good' frosting

I seriously think winter is here. It has gotten so cold over the pass week and heating has gone up to full whack. The leaves have fallen of the trees, leaving wooden skeletons, ready to catch the fluttering snowflakes. Also, last night was the first snow around here and Ben Ledi ( the mountain next to our town) has been lightly dusted with snow.


I love snow! And winter. These cupcakes are like biting into the flavours of Winter and Autumn, perfect to be eaten in front of a toasty fire, preferably with a cosy mug of tea.

These cupcakes are uber easy to make and to eat.  Just combined your dry ingredients in a bowl and the wet in another bowl and just mix together. But there is another secret ingredient.
Ginger Beer
The sparkling element adds an extra "puff" to the batter, making it rise even more, in addition to the baking powder and self-raising flour. These cakes are really light, you won't feel weighed down after eating one. It feels like your indulging yourself with the creamy yet fluffy frosting but no...

p.s - each cake has 285 calories!

The frosting is fat free, just egg white, sugar and water. Whisking the mix over a pan of simmering water turns the mixture into a thick, sticky and shiny white marshmallow, perfect for piping

Since the cupcakes are not over-sweet, even very slightly bitter, the marshmallow frosting is the perfect partner; a gingery, spiced cupcake with the light, sweet frosting.

Make sure you use fresh ginger in the cupcakes to add the freshness and flavour. Dried ginger is just too spicy and floury. Also, try to use full sugar ginger beer as since there is not a lot of sugar in the recipe, the ginger beer add some of the sweetness.

Sticky Ginger Cupcakes with Marshmallow Frosting
Posted by Eve
Makes 9
  • 160g Self-raising flour
  • 1/2 tsp. Baking powder
  • 75ml Non-flavoured oil, I used cold-pressed rapeseed
  • 55g Soft dark brown sugar
  • 110g Golden syrup
  • 60g Natural yogurt
  • 1 egg and 1 egg yolk
  • 2 tbsp. Fresh ginger
  • 90ml Ginger beer
For the Meringue
  • 1 egg white
  • 1/8 tsp. Cream of tartar
  • 40g Caster sugar
  • 1/2 Vanilla extract
  • 1 tbsp. Water
For the topping
  • Orange or brown fondant icing, optional
  1. Preheat the oven to 180c/ 160c fan/ gas mark 4 and line a muffin tin with 9 cases.
  2. Sieve the flour, baking powder and soda into a large bowl and set aside.
  3. Put the rest of the ingredients except from the ginger beer in to the bowl of a free-standing mixer fitted with the paddle attachment or a bowl with a hand held mixer or wooden spoon. Beat until very well combined.
  4. Add the dry ingredients and ginger beer alternatively into the syrup mix, mixing until just combined.
  5. Using an ice cream scoop, scoop the batter into the cases. Bake for 25 minutes until risen and a skewer inserted comes out come.
  6. Leave to cool in the tin for 5 minutes before transferring the cupcakes to a wire rack to cool completely
  7. To make the meringue, put all of ingredients into a heatproof bowl. Place on top of a saucepan filled with recently boiled water. Put on to a low heat and using a hand held mixer, beat the egg and sugar for 5-7 minutes until very thick and marshmallow-y. 
  8. Put the meringue into a piping bag and pipe onto the tops of the cupcakes.
  9. If using the fondant, roll out and cut out leaf shapes and place 1 on top of each cupcake.


Keep the cake covered at room temperature for a maximum of 4 days.