Mint Ginger and Blackberry Miniature Cakes

Mint Ginger and Blackberry Cakes

Here are the miniature cakes that I made for The Great British Bake Off Final – despite Mary not liking them I do and I’m sure you will too!
Ingredients:Cakes200g butter200g caster sugar4 eggs 200g self raising flour20g fresh mint30g fresh root ginger150g fresh blackberries
Buttercream125g softened butter250g sifted icing sugar1tbsp milk1tsp vanilla extract50g blackberries
This recipe will make you 12 buns if you make them in the large style paper cases and if you use the individual  cake pans like I did it will make 8.
Preheat the oven to 180c/160c Fan/ Gas Mark 4.
Cream together the butter and sugar using an electric mixer.  As always a wooden spoon will work just as well but you will need a good bit of elbow grease!

Once the butter and sugar are nicely creamed add in the eggs and the flour a little at a time and mix to a lovely cake mixture.

Time to prepare the maverick ingredients!

The mint needs to be washed and any manky leaves removed.  You will need to chop this finely or to blitz it up in a little chopper attachment like the one I have for my stick blender.

I use the stalks as well as the leaves as long as they are young and tender, if the stalks are woody you will need more leaves.  To ensure that it is all blitzed up nice and finely you have to keep poking the mixture down or shake it about well.  Please make sure your fingers are well away from any blades!  Set this to one side and on to the ginger root.
You will need about a 2” piece of ginger root but I find the best thing to do is cut off a chunk and weigh it.  I weigh an amount a couple of grams more than the recipe calls for and then peel it.

Grate the ginger and add it to the cake mixture with the finely chopped mint.

Mix gently so that it is evenly combined.

Now prepare the blackberries,  as they come in all shapes and sizes you will need to decide what to do with them.  If they are small in size you won’t need to do anything to them but for the really big ones I like to chop them in half.

Add these to the cake mixture but don’t use the electric mixer at this stage it will just pulverise the lovely blackberries to nothing!  Fold them in gently with a spatula or spoon.


The mixture looks a little bit curdly at this stage – this is due to the acidity of the blackberries but don’t worry it will turn out just fine!

Add the cake mixture to the miniature cake pans or your muffin cases and fill till 2/3rds full.


The miniature cake pans do seem expensive to buy, but if you’re serious about caking they are a brilliant investment.  I buy a lot of my caking equipment from a fabulous shop online called Blue Ribbons Sugarcraft Centre, they are very helpful and send orders out very quickly too.  You can find the Silverwood Miniature Cake Pans here – Blue Ribbons – Miniature Cake Pans

(I should just add a quick note here to say I am not sponsored by them, the recommendation purely comes from me to you,  I have also never actually been inside the shop but find them the absolute best place to order online from.)

Bake time depends on the size of your cakes,  muffin paper cases will take approx 18 minutes, the larger individual moulds take approx 26-30 minutes.  Keep your eye on them, when they are done they will be golden brown on top and when inserted into the cake a skewer will come out clean (bar any blackberry juice you’ve hit on the way in!)


Allow to cool in the tin for five minutes before transferring to a cooling rack to cool completely.

When cooled it’s time for the buttercream topping.

Using an electric mixer combine 125g softened butter, 250g icing sugar, one tablespoon of milk and 1 tsp vanilla extract.  Beat until lovely and smooth.  Remove 1/3rd of the buttercream into a small bowl and set to one side.

Add the vanilla buttercream to a piping bag filled with a star shaped nozzle – you can see my perfect piping tutorial here – How to pipe beautiful buttercream swirls

With the 1/3rd of buttercream we’re going to turn it into a blackberry buttercream.  Take 50g blackberries and mash into a puree or blitz in the little blender.


Add this to the buttercream you set aside and mix well.


Add this to another piping bag with a star nozzle – you’re now ready to decorate (I love this bit!)

Pipe one swirl of vanilla buttercream on top of the cakes


Top with a quick dot of blackberry buttercream – beautiful!  If you don’t want to pipe on the buttercream or don’t have the equipment for it you can just spread on a layer with a small palette knife.


In the programme I then sprayed the little cakes with PME Edible Pearl Lustre Spray for a bit of shimmer and sparkle – who doesn’t love a bit of girly pizzazz on their cakes?

The Lustre spray can be bought in many cake decorating shops, hobby craft and also here from Blue Ribbons
Last few steps now to exquisite miniature cakes – add in the bow toppers from this little tutorial – Ribbon Bow Cupcake Toppers – A How To, add them to cup cake wrappers and serve – delicious!
I bought the cupcake wrappers in Hobbycraft but I can’t find a link to them in their shop – these are the ones I used but any cupcake wrappers you like will fit the bill.  The Blossom ones pictured can be bought here
Mint Ginger and Blackberry Cakes

Mint Ginger and Blackberry Cakes
Ruth Clemens Baker

Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off

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25 Responses to Mint Ginger and Blackberry Miniature Cakes

  1. Stijn says:

    I love them!

  2. Jo Townsend says:

    I'm just wondering if you've tried making these with stem ginger in syrup (drained)? I thought it could be blended with the mint and may keep the sweetness running through the cake as this is what is often used for baking purposes.

  3. Franziska says:

    They look fantastic and I'm sure they'll also taste fantastic. I have mint and blackberries in the garden so I'll try out your recipe over the next few days. Not sure if I can decorate them as nice as you did (I'm crap in making buttercream) but I'll do my best ;-)

  4. Ruth says:

    Jo – there was a great deal of controversy over me using root ginger in this recipe. The ginger is not a strong flavour in these cakes and I did try all sorts of ginger during the recipe development process. It will work perfectly well with stem ginger but the taste I was aiming for is the one achieved with grated root ginger.

    x

  5. Vicky says:

    I love the idea of these flavours. Brilliant invention. The cupcake wrappers can be bought from cakescookiesandcraftsshop.co.uk. I bought some a couple of months ago for a Christening cupcake order. xx

  6. chiefcookandbottlewasher says:

    These look amazing was very annoying watching the programme because they didnt get what you were saying. You dont have to taste something for it to be needed in a cake,, like the carrot in carrot cake! Bought the book today it has been calling me for weeks just had to do it, hidden it on recipe book shelf as its 3rd cook book this week! Thank you ruth great blog!

  7. Jude says:

    truly scrumy….

  8. von says:

    They look brilliant. I will have to try them, if only I can find some blackberries. Thanks for listing where you got the mini cake pans. Now I just need to find a supplier here in Canada.

    Thanks for being such a great source of baking inspiration Ruth!

  9. liquoricesun says:

    Hi Ruth, just come here from watching the final of GBBO, and really keen to try these! I spent the whole programme yelling at the screen on your behalf – I've baked with root ginger before and it really does have a very distinctive effect. Once I can get my hands on some blackberries I'm in there…

  10. MichelleF says:

    Hi Ruth,
    I was very disappointed that Mary didn't 'get' your cakes – we all love them! I drive past The Blur Ribbon Shop every day on the way to work. It's in Molesey High Street in Surrey. It's not a huge shop but it's crammed with everything the cake baker could ever need. I would highly recommend. Keep up the good work. We all eagerly await a book from you!

  11. Lucie says:

    they look so fab – beautifully presented and a wonderful combination of flavours. Lucie x

  12. Tulip says:

    Thank you, thank you thank you…. can't wait to try these!!!

  13. Rachel says:

    I've cooked fresh ginger into several different cakes and it's always worked. Never even occured to me that it wouldn't.

    Just found your blog today and I have to say I love it! I've already decided on lots of things I want to try.

    You're fabulous xxx

  14. Jo Townsend says:

    Ok, Thanks Ruth! I will go with your judgement as you haven't disappointed yet! :) x

  15. Mark says:

    Didn't understand why the judges were unable to see that Ginger could be adding something to the overall flavour without being obviously present. Salt as a seasoning for example …

    Top work, thought they looked delicious.

    Chunk.

  16. silverpebble says:

    These look truly delicious. I was itching to try one as it sounds such an innovative combination. Those little floral cupcake cases are adorable! (BTW I hopped over here from a Thrifty Mrs)

  17. Mrs Sweetie says:

    I've already added blackberries and mint to my next shopping list. I wonder if you will cause a run on blackberries like Delia did with cranberries!

  18. Sophie says:

    sophie, cheadle humle,9.
    hi ruth i loved watching you on t.v and cannot wait to try out all your lovely things age 9

  19. lynnekovan.com says:

    Looks yummy to me, and I too agree about the use of fresh ginger. I think one of the judges didn't quite get what you were trying to say. However I think you were excellent and a winner in so many ways, especially how much the whole process boosted your confidence in what how good you are. Lovely and delicious blog

  20. 40again says:

    As I love blackberries, I am so thrilled you have posted the recipe. I thought you were great in the competition and did wonder sometimes just what it was the judges wanted! Well done

  21. Helen says:

    I came on to your blog in order to ask you where you got your pretty cake accessories from – and here they are! Thanks very much.

  22. Lilibet says:

    I made the cakes last night,iced them this morning & took them into work.You should have heard the comments!!Extra brownie points for mexxx
    I did add extra icing sugar to the buttercream as it seemed a bit oily to me ,but made other than that as per instructions even down to the lustre spray!
    Mary should just try these again.I think her palate got confused.I have a happy team at work.Cheers.

  23. Beskuit says:

    Just saw this recipe on another blog and thought of you! Both your recipe and this one look scrummy! http://gattinamia.blogspot.com/2010/10/brown-sugar-cinnamon-ginger-cookies.html

  24. A Treasured Past says:

    Hello Ruth from Australia. The Great British Bake Off finished here last night, I was so excited that you made the final 2, I was rooting for you! I love the idea of these miniature cakes, the flavours sound delicious. I was disappointed that the judges didn't get it too, not all flavours have to punch you in the face. I am looking forward to trying them (once out oven is fixed). It wasn't until I saw the credits at the end of the final show that I realised that I have been to your blog late last year and I didn't make the connection!! Love all your recipes, I have the link to my blog so that I can follow along. Bye for now, Tamara @ A Treasured Past.

  25. Anne @ Domesblissity says:

    Hi Ruth! I'm so glad I stumbled across your blog. I finished watching the grand final of The Great British Bake Off last night and thought you were robbed. I so thought you should've won. I'm so sorry you didn't. So glad that you're sharing your recipes here for us all. I'm your newest follower.

    Anne @ Domesblissity (in Australia)

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