Gingerbread Cupcakes
By h_fisher
The perfect little sweet treat, flavoured with my favourite Christmas spice: ginger.
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Ingredients
- For the cupcakes:
- 140g Butter, softened
- 200g Caster Sugar
- 60g Black Treacle
- 60g Golden Syrup
- 2 Large Eggs
- 2 Large Egg Yolks
- 310g Plain Flour
- 1 Tbsp Cocoa Powder
- 1 Tsp Ground Ginger
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Nutmeg
- 2 Tsp Baking Powder
- 1 Tsp Salt
- 240ml Hot Milk
- For the icing:
- 600g Icing Sugar
- 100g Butter, softened
- 250g Full-Fat Cream Cheese (Philadelphia works best for me)
- 1 Tsp Lemon Zest
Details
servings 12
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
- Preheat the oven to 180C/160C Fan/350F and line a 12-holed muffin tray with cupcake cases (American sizes – bigger than the standard UK fairy cakes).
Add the butter and sugar to a large mixing bowl and cream together for at least 5 minutes until pale and fluffy. Add the treacle. Golden syrup, eggs and egg yolks and continue mixing everything together until all the ingredients are evenly combined.
In a separate large mixing bowl, sift together the flour, cocoa powder, spices, baking powder and salt.
Step 2
Add a third of the dry ingredients to the cake batter and mix together until well combined, then add a third of the hot milk and continue mixing until you have a smooth batter. Repeat this process until all the dry ingredients and milk have been added.
Step 3
Add equal amounts of cake batter to the cupcake cases, filling until they are approx. two-thirds full.
Place in the centre of the oven and bake for 20 minutes, until the cupcakes have risen and are springy to the touch, and a skewer can be inserted in them and come out clean.
Leave to cool for 5 minutes in the tin before moving to a wire rack and letting them cool completely.
Step 4
Add the butter and icing sugar to a large mixing bowl and slowly whisk them together until no lumps of butter can be seen and the mixture resembles sand.
Step 5
Add the cream cheese to the bowl and mix until you have a light, fluffy and smooth frosting. Finally stir in the lemon zest.
** Mix the frosting together only until everything is combined, it is very easy to over mix cream cheese frosting and it can become runny very quickly!
Step 6
Once the cupcakes are cool, divide the frosting between the 12 cakes and either smooth it on with a palette knife or pipe on using your preferred icing nozzle (I used a Wilton No. 1 star nozzle) and top with any decorations.
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