Gingerbread Cupcakes
PRINT RECIPEINGREDIENTS
For the Cupcakes
- 150 g Butter or Margarine (at room temperature)
- 150 g Light Soft Brown Sugar
- 3 Eggs
- 150 g 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
For the Icing
- 200 g Butter (at room temperature)
- 200 g Icing Sugar
- 1 tbsp Caramel
- Pinch of Ground Cinnamon
INSTRUCTIONS
For the Cupcakes
- 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.For the Icing
- 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.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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