Gingerbread Cupcake Recipe
These yummy gingerbread cupcakes are perfect for the festive season
Ingredients
For the cupcakes
- 200 g Self Raising Flour (7oz)
- 200 g Room Temperature Butter or Baking Spread (7oz)
- 200 g Brown Sugar (7oz)
- 2 eggs
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 2 tbsp Golden Syrup (40g)
For the buttercream
- 500 g Icing Sugar (18oz)
- 250 g Room Temperature Butter (9oz)
- 1 tsp Ground Ginger
- 0.5 tsp Ground Cinnamon
- 2 tbsp Golden Syrup (40g)
Instructions
- Into your mixing bowl, sift the flour. Then add the rest of your ingredients.
- Using a hand whisk or electric stand mixer with the paddle attachment mix your ingredients until they are completely combined. This usually takes around 30 seconds.
- Split the mixture evenly between 12 cupcakes cases. You will need these cupcake cakes in a muffin tray.
- Then bake them on the middle shelf of your preheated oven, set to 180 degrees Celsius (350 degrees fahrenheit or gas mark 4) for 22 – 24 minutes until they are completely cooked. I don’t actually use my fan over when baking my cakes as it tends to bake the cakes quicker on the outside so you get this hard crusty shell and the mixture is not baked all the way through.
- Once they are baked place your cupcakes on a wire rack to cool.
- Whilst your cupcakes are cooling you can make your buttercream. Sift the icing sugar into a mixing bowl to get out any lumps. Then add your room temperature butter (you will need a block of real butter for your buttercream. A baking spread is too soft), along with the rest of your ingredients.
- Mix your buttercream with your electric mixer for around 5 minutes. This will give you a soft, creamy buttercream texture.
- You can then place your buttercream into a piping bag, with your favourite piping nozzle and decorate the top of your cooled cupcakes.