Pumpkin Ginger Cupcakes

Ingredients

• 175 g stem or glace ginger in syrup
• 175 g muscavado or molasses sugar
• 200 g unsalted butter, softened
• 2 large eggs
• 250 g pumpkin or butternut squash, grated
• 200 g plain flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 125 g chopped pecans or walnuts
• 200 g icing sugar
• 125 g cream cheese

Directions

1. 1

   Finely chop 125g of the ginger.

2. 2

   Beat sugar and 125g butter until smooth.

3. 3

   Then beat in the eggs one by one.

4. 4

   Stir in the pumpkin and chopped ginger, sift in the flour, baking powder and spices.

5. 5

   Add the nuts and stir until smooth.

6. 6

   Line the pockets of a deep muffin tray with muffin papers, then fill each one almost to the top.

7. 7

   Bake at 190C (170 fan-assisted)/375F/gas mark 5 for 25 minutes, then set aside to cool.

8. 8

   Once the cupcakes are cold, beat the icing sugar, cream cheese and remaining butter until smooth.

9. 9

   Finely shred the remaining ginger and stir most of it in, along with just enough syrup to make it easily spreadable.

10. 10

    Swirl a dollop of icing on each cupcake and decorate with a pinch of shredded ginger.