Little Ginger Cakes
Indulge in the warm, aromatic flavors of 'Little Ginger Cakes,' a delightful treat that’s perfect for cozy afternoons or festive gatherings. These moist and tender mini cakes boast a harmonious blend of spices, including ground ginger, cinnamon, and cloves, with a subtle sweetness from molasses and brown sugar. Finely chopped crystallized ginger adds bursts of chewy, zesty texture to every bite, making these cakes truly special. Easy to prepare in just 20 minutes, they bake to perfection in a standard muffin tin, yielding 12 perfectly portioned servings. Lightly dusted with powdered sugar, these spiced cakes are a charming dessert or tea-time snack that your guests won’t be able to resist. Perfect for holiday baking or spicing up everyday moments, these little ginger cakes deliver big flavor in a small package!
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Recipe Information
Ingredients
- 200 g all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 1 tsp baking powder
- 0.5 tsp baking soda
- 115 g unsalted butter
- 150 g light brown sugar
- 120 ml molasses
- 120 ml whole milk
- 1 large egg
- 50 g crystallized ginger, finely chopped
- 2 tbsp powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 12-cup muffin tin or line it with cupcake liners.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, ground cloves, baking powder, and baking soda. Set aside.
In a large bowl, cream the butter and brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
Add the molasses to the butter mixture and beat until fully combined.
In a small bowl, whisk the milk and egg together until smooth. Gradually add this to the butter mixture, beating at low speed until combined. It may look slightly curdled, but this is normal.
Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
Fold in the finely chopped crystallized ginger until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the cakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
If desired, dust the tops with powdered sugar before serving.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 367.8 g | 134% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 206.3 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
