Gingerbread Cupcakes

I love gingerbread.

Its so great. I love the crunchy crust that forms on the top. Oh and when it is still warm and the butter melts into it. Ahhh so good.

It's another one of those Christmassy treats that can be made this time of year for no proper reasoning other than that it is Christmas time.

I basically made gingerbread. In a cupcake case. That had stripes on it. Cool eh?

And what makes everything better?

Cream cheese icing.

That's right, sooo delicious.

We are all moving Nana into her new place tomorrow so Mum asked me to make something to fill her tins that we could snack on during the day. She asked for cupcakes, or gingerbread or something.

Two birds. One stone.

I got this recipe here from my Cake Days book (no surprises there). You guys really should buy it. So worth it. The recipe said to add black treacle. Unfortunately we didn't have any here, I just substituted in the same weight of golden syrup. This makes the final sponge not as dark as it should and the black treacle would have lent a deeper flavour. But never mind, there is always next time. Which there will be! These are delicious!

Gingerbread Cupcakes
Adapted from Cake Days
Makes 12-16 regular sized cupcakes or 20 scalloped cupcake case sized ones

140g softened butter
200g caster sugar
120g golden syrup (or 60g black treacle and 60g golden syrup)
2 large eggs
2 large egg yolks
310g plain flour
1 tablespoon cocoa
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoon baking powder
240ml hot milk

50g cream cheese
50g butter
400g icing sugar, sieved
A couple of tablespoons of milk
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Preheat the oven to 190 degrees and line two muffin trays with cupcake cases.

Cream together the butter and sugar until light and fluffy. Add the golden syrup (and treacle), eggs and egg yolks and beat until fluffy.

In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the egg mixture in three lots, alternating with the hot milk.

Once all the ingredients have been added, beat until the batter is smooth.

Pour the batter into the cupcake cases until they are two thirds full.

Bake for 20 minutes until a skewer comes out clean.

Once they are cool, prepare the icing by creaming together all the icing ingredients until light and fluffy.  Add as much milk as you need to smooth the icing out.


I did :)