There’s something about gingerbread that just screams Christmas to me. I think it’s a combination of the nostalgia around gingerbread houses and the warm spicy scent that makes me feel all festive at the thought. And this Gingerbread cupcakes recipe is just the remedy for feeding that festive feeling!
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Every year without fail I’ll make something gingerbread for Christmas, be it biscuits, men or houses! But this year I felt the need to mix it up a little. With cupcakes being an ever favourite in our family, it seemed apt to try and incorporate my favourite festive treat into a bite sized cake that everyone can enjoy.
These cupcakes are especially cute when topped with mini gingerbread men biscuits (I used McVitie’s Mini Gingerbread Men
- 150g Butter (at room temperature)
- 150g Soft Brown Sugar
- 3 Eggs
- 150g Self-raising Flour
- 1 tsp Ground Ginger
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Mixed Spice
- 1 tbsp Treacle
- 1 tbsp Milk
- 200g Butter (at room temperature)
- 200g Icing Sugar
- 1 tbp Caramel
- Pinch of Ground Cinnamon
- Preheat your oven to 190°c (170°c for fan-assisted or Gas Mark 4) and line your muffin tin
with 10 cupcake cases.
- In a large bowl, cream together the butter and sugar until light & fluffy.
- In a separate bowl, sift the flour and spices together.
- Add one egg to the butter & sugar mixture, ensuring it is well combined. Add a third of the flour & spices to the wet ingredients, alternating with the rest of the eggs and flour to the mixture; this will prevent the ingredients from separating.
- Finally add the treacle & milk and mix until just combined.
- Using an ice cream scoop
, fill the cupcake cases until 2/3 full.
- Bake for about 20 minutes until a skewer inserted comes out clean. Once cool enough to touch, transfer to a wire rack to cool completely.
with 10 cupcake cases.
, fill the cupcake cases until 2/3 full.- In a large bowl, beat the icing sugar & butter until light and fluffy.
- Add the caramel & cinnamon for flavour (optional but really tasty!).
- Pipe the icing on top of the cooled cupcakes and finish with little gingerbread men or crushed ginger snap biscuits.
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