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
- To make the cupcakes, I add all of the cupcake ingredients into my mixing bowl at the same time. Then using an electric hand whisk or electric stand mixer with the paddle attachment, you want to mix them up until well combined (this usually takes around 30 seconds).
- You then want to split the mixture into 12 cupcake cases and bake them in a preheated oven for around 23 to 25 minutes at 180 degrees Celsius.
- When setting my oven I always use a normal oven setting. If you are using a fan oven you will need to reduce the temperature and bake for a little longer. With a fan oven you may find that the outside bakes a little quicker than the inside.
- Once they have a nice golden colour on the outside, you can test they are baked on the inside by using a cocktail stick or bamboo skewer. Poke it into the center of your cupcakes; if it comes out clean, you know they are baked all the way through.
- You then want to let your cupcakes cool.
- To make the buttercream: sift the icing sugar and spices into your mixing bowl. Then add the room temperature butter (you want to make sure with buttercream you are using a real butter rather than a spread). Add in your golden syrup and start your mixer.
- Mix on a medium / high speed for around 5 minutes. You will see your buttercream start to turn really creamy.
- You can then add your buttercream into your piping bag with a piping tip of your choice and pipe a pretty swirl on the top of your cupcakes.