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Gingerbread Cupcakes
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Ingredients
For the Gingerbread Cupcakes:
- 175g (6 oz) softened butter
- 175g (6 oz) golden caster sugar
- 3 large eggs
- 175g (6 oz) self-raising flour
- 2tsp ground ginger
- 1tsp ground cinnamon
- 1tbsp black treacle
For the Vanilla Buttercream:
- 150g slightly salted butter
- 300g icing sugar
- 2tsp vanilla bean paste (or vanilla extract)
To decorate:
- 12 mini gingerbread men (buy these readymade, or
why not have a go at our gingerbread recipe.
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- Start by preheating your oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with large cupcake cases.
- In a large mixing bowl or stand mixer, cream together your butter and sugar until thoroughly combined and pale in colour.
- In a separate jug, whisk your eggs and then add these to the butter/sugar mixture along with the treacle and mix on a low speed until fully combined.
- Finally, add your flour and spices, and mix until just combined.
- Divide the mixture between your cases and bake at the top of the oven for 25-27 minutes (until the mixture stops ‘singing’).
- Remove from the tin and place on to a wire rack to cool completely.
- While your cakes are in the oven, make your buttercream. Begin by creaming your butter until pale and smooth. This may take a while, but the longer you leave it, the better.
- Add in the vanilla paste (or extract), before beginning to add the icing sugar, a little at a time, ensuring each addition is fully incorporated before adding the next (a tablespoon of cooled boiled water can be added at this point if the mixture is too stiff to work with).
- Place the buttercream into a large piping bag, fitted with a closed star tip, and pipe a swirl of buttercream onto each cupcake, before topping with a gingerbread man.
- Once the buttercream has set, store your cupcakes in an airtight container for up to three days at room temperature.
Thanks to the inclusion of all of your favourite festive spices, these Gingerbread Cupcakes taste just like the real thing and, when coupled with a delicious vanilla buttercream topping, make the perfect tasty treat to enjoy over the festive period.
- Start by preheating your oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with large cupcake cases.
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