Thursday, 21 July 2016

A tasty sweet treat : Gingerbread cupcakes.

When it starts getting darker and colder you immediately think of yummy warming and stodgy treats, these gingerbread cupcakes will certainly fill those cravings, with a tasty kick of warmth and a delightfully sweet frosting finishing this delicious recipe off!

Ingredients (makes 12 cupcakes)
  150g butter
  150g soft brown sugar
  3 eggs
  2 tbsp treacle
  150g self raising flour
  1 tsp ground ginger
  1/2 tsp cinnamon
  Pinch of mixed spice

For the frosting
  100g butter
  200g icing sugar
  1 tsp vanilla essence

Pre heat your oven to 180c/160c fan/gas mark 4 and fill a cupcake tray with cases.

Cream together the butter and sugar till fluffy, the end result will be a caramel coloured mix. Add in the eggs one at a time and mix, followed by the treacle and blend well, this will help the colour along with your cupcakes.

Sift in the flour and mix well, followed by the ginger, cinnamon and mixed spice, then mix, scraping the sides and base of the bowl to ensure it's fully mixed.

Spoon the mixture into the cases, filling each case 2/3 full, I used slightly larger cupcake cases so I filled mine a little over halfway each. Bake for 15-20 minutes till risen and golden.

Place your cupcakes on a wire rack to cool whilst you prepare the buttercream.

Mix the butter with half of the icing sugar till fully combined, sift in the remaining icing sugar and blend. Then add the vanilla essence and mix, resulting in a lovely, sweet frosting to top your cakes.

Spoon the frosting into a piping bag, I used a star shaped nozzle for mine, then pipe swirls on top of each cupcake to finish.

A delightfully fluffy, spiced and sweet bake, that certainly won't last long, but these will keep well when stored in an airtight container.

Recipe adapted from Good Food.