Brit Mum used to make ginger cupcakes with lemon icing from 60's UK BeeRo flour recipe book. UK help please?

Need recipe please. Presume Self Raising flour. Used dry ginger powder, sugar, butter, eggs and maybe milk. Baked in paper cases in muffin pan. Icing was just lemon juice and icing sugar mixed with a little hot water and spread on top of cupcake. Delicious childhood favourite treat.Brit Mum used to make ginger cupcakes with lemon icing from 60's UK BeeRo flour recipe book. UK help please?
this is the only ginger cupcake i have





gingerbread cupcakes


1 serving cooking spray (5 one-second sprays per serving)


1 1/2 cup all-purpose flour


1 cup whole-wheat flour


2/3 cup sugar


2 1/2 tsp baking soda


1 tsp ground ginger


1 tsp ground cinnamon


1 tsp ground allspice


1 1/2 cup unsweetened applesauce


1 cup molasses


3 large egg white(s)


3 cup lite whipped topping


Instructions





1. Preheat oven to 325掳F. Coat two 12-cup muffin tins with cooking spray.





2. Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; mix well. Add applesauce, molasses and egg whites; stir until mixture is moist and well-combined. Fill each muffin tin 3/4 full with batter.





3. Bake until a toothpick inserted in center comes out clean, about 40 minutes. Cool cupcakes to room temperature and serve each topped with 2 tablespoons of whipped topping.





good luck searching!Brit Mum used to make ginger cupcakes with lemon icing from 60's UK BeeRo flour recipe book. UK help please?
You have got all the basics, just lock yourself in the kitchen, make batch after batch untill you get it right.
This isn't exactly what you asked for, but maybe you could make it as cupcakes and see if it's close...


Gingerbread with Lemon Sauce





INGREDIENTS:


1/4 cup shortening


1 tablespoon sugar


1 egg


1/2 cup molasses


1/2 cup boiling water


1 1/4 cups all-purpose flour


1 teaspoon ground cinnamon


1/2 teaspoon baking soda


1/2 teaspoon ground ginger


1/4 teaspoon salt


LEMON SAUCE:


1 cup sugar


1/2 cup butter or margarine


1/4 cup water


1 egg, beaten


2 tablespoons lemon juice


1 tablespoon grated lemon peel





DIRECTIONS:


1. In a mixing bowl, cream shortening and sugar. Add egg, molasses and water; mix well. Combine flour, cinnamon, baking soda, ginger and salt; add to creamed mixture. Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 7-8 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted near the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. In a 1-qt. microwave-safe bowl, combine sugar, butter and water. Microwave, uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil; stir. Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve with the gingerbread.
My 2 favourite flavours but can't help with the recipe.I will be waiting for it from someone though.
Basic sponge cake mix - 2 medium eggs, 4oz (100g) flour (self-raising usually), 4oz butter or margarine, 4oz caster sugar. Add a teaspoon of ginger and mix well. Add a little water if the mixture is too stiff. Put into paper cases, bake at 180C (temp varies for fan oven/electric etc) for 10-15 minutes until golden. Cool, put on your own icing!
http://www.be-ro.com/index.asp





try looking on their website