Gingerbread Christmas Cupcakes

I made these for cake sales at my sons primary school and they never lasted very long!

These are nice and sticky gingerbread topped with a ginger buttercream and mini gingerbread man for decoration.

These are a perfect bake for the festive period.

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To get started pre-heat the oven to 160 degrees centigrade (140 fan) then put 12 muffin tin liners in a deep muffin tin. I used a Wilton available on Amazon

Melt the butter, light brown sugar, golden syrup and treacle in a medium sized pan over a low heat until the sugar has dissolved.

Once the sugar has dissolved take it of the heat and set aside to cool slightly.

Measure the milk in a jug and add the two eggs and mix together with a fork.

Weigh the flour, bicarbonate of soda, ground ginger and ground mixed spice into a large bowl.

Add the sugar mixture and egg mixture to the dry ingredients and with a hand whisk mix until you have a smooth batter.

Divide the mixture between the 12 muffin liners.

Then bake in the oven for 25 minutes or until a skewer comes out clean. Leave to cool.

To make the butter icing put the soft butter, icing sugar and ground ginger in the bowl of a stand mixer. With the whisk attachment mix until light and fluffy.

You can add a bit of milk if it is not a soft enough consistency to pipe.

Put the icing into an icing bag with a star nozzle and pipe from the outside of the cake towards the middle until the cake is covered.

Top with mini gingerbread men or some festive sprinkles.

Gingerbread Christmas Cupcakes

Sarah's servings: 12

Sarah's skill: Easy

Baking time: 25 minutes

Ingredients

Cake

100g Unsalted butter

100g Light brown sugar

110g Golden syrup

40g Treacle

2 Large eggs

125ml Milk (semi-skimmed is fine)

200g Self raising flour

1/2 tsp Bicarbonate of soda

1tbsp Ground ginger

1tsp Mixed spice

Icing

200g Unsalted soft butter

400g Sieved icing sugar

2 tsp Ground ginger

Milk if needed

Method

1. Pre-heat the oven to 160 degrees centigrade (140 fan).

2. Put 12 muffin tin liners in a deep muffin tin.

3. Melt the butter, light brown sugar, golden syrup and treacle in a medium sized pan over a low heat until the sugar has dissolved.

4. Measure the milk in a jug and add the two eggs and mix together with a fork.

5. Weigh the flour, bicarbonate of soda, ground ginger and ground mixed spice into a large bowl.

6. Add the sugar mixture and egg mixture to the dry ingredients and with a hand whisk mix until you have a smooth batter.

7. Divide the mixture between the 12 muffin liners and bake in the oven for 25 minutes.

8. Leave to cool.

9. To make the butter icing put the soft butter, icing sugar and ground ginger in the bowl of a stand mixer. With the whisk attachment mix until light and fluffy.

10. You can add a bit of milk if it is not a soft enough consistency to pipe.

11. Put the icing into an icing bag with a star nozzle and pipe from the outside of the cake towards the middle until the cake is covered.

12. Top with mini gingerbread men or some festive sprinkles.

Equipment Used

Download recipe card

Sarah’s extra slice…….

I used a Wilton 1M piping nozzle.

You can buy ready made mini gingerbread men or make your own.