Description
Easy and sweet gingerbread cupcakes with a gingerbread sponge and ginger buttercream frosting. Perfect Christmas cupcakes.
Ingredients
Scale
- 125 g unsalted butter
- 125 g dark brown soft sugar
- 125 g golden syrup
- 125 g black treacle
- 250 g self raising flour
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2 Medium eggs
- 175 ml whole milk (warm)
- 200 g unsalted butter (room temp)
- 400 g icing sugar
- 1 tsp ground ginger
- 1 tsp vanilla extract
- Sprinkles
Instructions
- Preheat the oven to 180 degrees c/160 degrees fan. Get 12 muffin size cupcake cases ready.
- In a pan, gently heat the butter, sugar, syrup and treacle until smooth. Cool for 10 minutes.
- In a bowl, sift flour, ginger and cinnamon. Pour in the butter/sugar/treacle mix. Stir to combine.
- Add eggs and stir to combine.
- Add warmed milk and mix.
- Split the mixture between the cupcake cases.
- Bake for 20-24 minutes, or until baked through. Cool fully.
- Beat the room temperature butter until soft.
- Add icing sugar, ginger and vanilla extract. Beat until fluffy, about five minutes. Add 1-2tbsp boiling water if needed.
- Pipe buttercream onto cupcakes. Decorate with sprinkles.
Notes
- These cupcakes will keep in an airtight container for 3-4 days.
- These cupcakes will freeze frosted or unfrosted for up to three months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 50g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg