Gingerbread Cupcake & Buttercream Recipe

With the evenings drawing in and Christmas just around the corner I thought I would share a recipe with you for this weeks video tutorial which for me really makes me feel Christmasy. So here are my gingerbread cupcakes with gingerbread flavoured buttercream. I don’t know about you but whenever I smell gingerbread it just feels like Christmas…

These cupcakes are so yummy and fluffy in texture and I have put a list of the ingredients below:

The ingredients you will need to make 12 cupcakes are:
7oz / 200g – Self Raising Flour
7oz / 200g – Butter
7oz / 200g – Brown Sugar
2 eggs
2tsp – Ground Ginger
1tsp – Ground Cinnamon
2tbsp / 40g – Golden Syrup

Once the ingredients have all be mixed together and split between my 12 cupcakes cases, I bake them on the middle shelf of my oven at 180 degrees, 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.

For the buttercream you will need:
18oz/ 500g – Icing Sugar
9oz/ 250g  – Butter
1tsp – Ground Ginger
0.5tsp – Ground Cinnamon
2tbsp / 40g – Golden Syrup

The thing that I love about this recipe is that if you fancy making a cake rather than cupcakes you can use the same recipe but double it and divide it into two 6 inch cake tins to give you a 4 layer gingerbread flavour cake.

For the cupcakes I finished these off with some cute little gingerbread men which measured 1.5 inches in height. Because they were quite small I painted these with some edible food gel to add in their details. If you want to download the template that I used just click here: GINGERBREAD MAN TEMPLATE

So if you’re looking for a recipe to get you in the Christmas spirit then definitely give these a try as they are so yummy. I really hope you enjoy the recipe. Below is a full video tutorial showing exactly how I made the cupcakes, the buttercream and the little fondant gingerbread men.

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Gingerbread Cupcake Recipe

Author: Cakes by Lynz

These yummy gingerbread cupcakes are perfect for the festive season

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 23 minutes mins

Decorating TimeCooling & Decorating Time 30 minutes mins

Total Time 1 hour hr 3 minutes mins

Servings 12 Cupcakes

Recipe Type Cupcakes

Keyword Christmas Cupcakes, Gingerbread

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 a mixing bowl sift in the plain flour. Add the bicarbonate of soda, the ground cinnamon and the ground ginger and pop to one side.
• Into a saucepan add the butter, caster sugar, the brown sugar and the golden syrup and place this onto your hob until all the ingredients have melted together.
• You then want to add your melted ingredients to your dry ingredients in your mixing bowl. Using a wooden spoon or spatula mix this all together until it forms a dough. You can finish this off mixing it with your hands to make sure the ingredients are all combined.
• Take a piece of cling film / plastic wrap and push down your dough, coving it over. Place this into the fridge for 30 minutes.
• Whilst your dough is in the fridge you will need to print off and cut out your template pieces. You can find my template here.
• After 30 minutes take your dough out of the fridge. You can then dust your surface with a little flour and roll out your dough until its around 5mm in thickness. Then use a knife to cut out all of your shapes and place on a baking tray.
• Place your cut out shapes into a preheated oven set to 180 degrees Celsius for 10 minutes. You want the edges just to start changing colour.
• After 10 minutes you can take your shapes out of the oven to let them cool. I like to use my templates and carefully (they will be hot) cut around the template a second time, to cut off any areas that have spread in size. This will help your house fit together a little easier.
• You then have all the pieces for your gingerbread house. I like to use royal icing to stick my pieces together. Watch how to decorate your Gingerbread house in my tutorial above.

Plus why not save this tutorial for later and pin it to Pinterest

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