June 1, 2015

0.0 0
  • Prep: 1 hr
  • Cook: 5 mins
  • 1 hr

    5 mins

    1 hr 5 mins

  • Serves: 4


Plain cake base

225g Butter

300g Eggs

250g Icing sugar

300g Type 45 flour

10g Baking powder

Spiced cupcakes (makes 4)

250g Plain cake mixture

100g Whole candied figs

50g Green French Glacé Cherries

50g Red French Glacé Cherries

30g Whisky

3g Ground ginger

Ginger cream cheese

100g Crème pâtissière

160g Philadelphia

2g Ground ginger

20g Candied ginger slices (chopped)

5g Whisky


Whole candied figs, to taste

Green French Glacé Cherries, to taste

Red French Glacé Cherries, to taste

Candied ginger slices, to taste


Plain cake batter

Cream together the butter and the icing sugar using the beater blade in the mixer

Sieve together the flour and the baking powder then add the eggs

Mix the mixture until you obtain an even consistency. Chill in the refrigerator

Spiced cupcake batter

Chop the figs into big chunks

Leave the candied fruits to macerate in the whisky for 30 minutes

Carefully stir the macerated candied fruits into the cake mixture

Spoon into a piping bag without a nozzle and chill in the refrigerator


Spoon the spiced cupcake batter into a pyramid mould, right to the top


Bake in a preheated fan-assisted oven at 150°C

Leave the Cupcakes to cool down completely before removing from the moulds

Ginger cream cheese

Emulsify the crème pâtissière with the Philadelphia for around 2 minutes using the whisk attachment in the mixer.

Add the ground ginger, the mixed candied ginger pieces and the whisky

Mix the mixture until you obtain an even consistency

Spoon into a piping bag fitted with a star nozzle and chill in the refrigerator


Decorate the Glasgow Cups with a pretty cream cheese rosette

Evenly distribute several French Glacé Cherries, fig quarters and a ginger slice on each cake

A colourful and easy-to-make decoration that is stable even without a glaze


0 Reviews

All fields and a star-rating are required to submit a review.