About this recipe: I make these so they have a good kick to them, but it's not necessary. It's the icing that gives them the real ginger strength/flavour, the stem ginger is really just for texture. Lemon icing is a good substitute.
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I made these today. they gave a nice ginger flavour, although a little too mild for my taste, but I like it strong! I personally made buttercream icing, purely as the yield on this recipe is low, the cakes after baking only half filled the cupcake cases so they looked a little lost and forlorn. i would definitely make this again, although I would increase the quantities and add some ground ginger to the dry ingredients for extra flavour - 16 Aug 2011
Thses cupcakes were really tasty. I added almost double the amount of stem ginger and used brown sugar instead of caster sugar. For the icing i used butter icing and added some of the syrup from the stem ginger jar, instead of ginger cordial. The only confusing thing with this recipe is that the ingredients list doesn't say anything about baking powder, whereas the method tells you to 'add the baking powder'. However, with the help of the internet i worked out that you don't need baking powder if you use self-raising flour (as it already contains it). These rose just fine with self-raising flour alone. - 09 May 2012
Nice basic cupcake recipe, but honestly, the claim that there is enough to make 12 cupcakes is complete rubbish. You only get enough batter to make half that - I managed to get 8 cupcakes by stretching it and winding up with a couple of runt ones that looked rather forlorn. Strongly recommend that you double the quantities, and aim for about 14 or 15 cupcakes from that. I was using standard sized cupcake cases, too, not muffin sized ones, just in case anyone thinks I'm being overly generous. I also replaced the stem ginger with a tablespoon of ground ginger as it gives them a much better kick. - 08 Jun 2013