Gingerbread cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
CUPCAKES
- 250g self-raising flour
- 2 tsp ground ginger
- 1 tsp mixed spice
- 125g unsalted butter
- 125g dark brown sugar
- 100g golden syrup
- 100g black treacle
- 2 eggslightly beaten
- 150ml milk
BUTTERCREAM
- 200g unsalted buttersoftened
- 350g icing sugar
- 1 tsp ground ginger
- mini gingerbread men and sprinklesto decorate
Nutrition:
- kcal503
- fat23.9g
- saturates14.7g
- carbs67.7g
- sugars51.4g
- fibre0.9g
- protein3.9g
- salt0.4g
Method
step 1
To make the cupcakes, heat the oven to 180C/160C fan/gas 4 and line a 12-hole cupcake tin with paper cases. Combine the dry ingredients in a large bowl and set aside, then melt together the butter, sugar, syrup and treacle in a medium pan over a low-medium heat, stirring until well combined.
step 2
Create a well in the dry ingredients, then pour in the butter mix, bringing the flour in from the sides with a fork. Finally, stir in the eggs and milk until smooth. Divide the mix between the cases in the tin and bake for 20-25 mins or until springy to the touch. Allow to cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
step 3
For the buttercream, beat the butter until soft, then add the icing sugar along with the ginger in two batches, beating until well combined. Pipe or dollop the buttercream onto the cooled cupcakes. Decorate with mini gingerbread men and sprinkles.
