Toffee Ginger Fudge Cup Cakes


100g soft butter

100g light brown soft sugar

1 tsp ground ginger

1 tsp vanilla extract

25g golden syrup

100g self raising flour, sifted

2 medium eggs, beaten

To decorate:

Pieces of fudge (chunks cut into quarters)

For the fudgy icing:

25g butter

50g light brown soft sugar (or if you only have dark, that’s fine too)

2 tbsp single cream

100g icing sugar, sifted (can also be made using golden icing sugar which

gives a richer taste)

Serving Size : Makes 12


I first made these in autumn because of the warming spicy ingredients. But in actual fact these are delicious at any time of year!


1. Preheat the oven to 200°C, gas mark 6.

2. Line a fairy cake tin with paper cases.

3. Ensure all ingredients are at room temperature.

4. Either put all the ingredients into a food processor and mix until you have a smooth batter, or take the ‘traditional’ route….beat the butter

5. and sugar together until pale and creamy. Beat in the ginger, vanilla and golden syrup until combined. Add the beaten eggs, then gradually add a little flour at a time. Spoon into the paper cases and bake in the oven for 15-20 minutes until golden and well risen.

6. Place on a wire rack to cool. Meanwhile, make the icing…

7. Melt the butter and brown sugar in a small saucepan. I like to cook it til its a dark golden brown so the flavour tastes nice and deep! Although do be careful it doesn’t burn.

8. Gently bring to the boil then add the cream and simmer for 5 minutes.

9. Remove from the heat and beat in the icing sugar until smooth. If the icing becomes too stiff, add a tablespoon of boiling water and beat again.

10. Spread the icing over the cakes and decorate with chunks of fudge.


The cooked cakes can be frozen un-iced. When ready to ice, thaw them and ice them. The cakes will keep for up to 3-4 days in an airtight tin in a cool place.



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