Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 cupcakes
Ingredients: 100 g butter; 100 g light brown sugar; 125 golden syrup; 25 g black treacle; 2 eggs; 125 ml milk; 200 g self-raising flour; 1 tablespoon ground ginger; 1 teaspoon mixed spices; 200 g butter, soften; 400 g icing sugar; 2 tablespoon milk; 1 teaspoon vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
10 cupcakes
Calories
554 kcal
Course
Dessert
Cuisine
International

Gingerbread Cupcakes

Willa Mcdonald

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Gingerbread Cupcakes with vanilla buttercream icing, a delicious festive dessert that is incredibly easy to make, but so spectacular, that all your guests will be asking for seconds. The gingerbread sponge is moist and light, and the icing is smooth, and decadent. What a great Christmas dessert!

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Ingredients

Servings

For the sponges

100 g butter
100 g light brown sugar
125 golden syrup ( or honey)
25 g black treacle (or molasses)
2 eggs
125 ml milk
200 g self-raising flour
1 tablespoon ground ginger
1 teaspoon mixed spices (or pumpkin pie spices)

For the icing

200 g butter, soften
400 g icing sugar (confectioners' sugar)
2 tablespoon milk
1 teaspoon vanilla extract

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Instructions

To make the sponges, add the butter cut into cubes to a pan set over a low heat.
Add the syrup, treacle and brown sugar, and mix gently until the butter melts and we get a smooth mixture.
Remove from the heat and leave to cool.
In a large bowl, sift the flour, add the ginger and spices.
In a separate bowl, beat the eggs well, add the milk, and mix again.
Pour the egg mixture over the cooled butter mixture, and mix.
Combine the dry ingredients to the wet ingredients, and give it a good stir for the batter to be fully incorporated.
Line a muffin/cupcake tin with paper cases, and divide the mixture evenly.
Bake at 190 degrees Celsius (375 Fahrenheit) for 20-25 minutes until the cupcakes are set, and a skewer inserted in the middle comes out clean.
Leave to cool completely.
To make the icing, add the butter and icing sugar to a food processor, and blitz.
Add the vanilla extract and milk, and blitz again to get a smooth paste.
Use a piping bag with the nozzle of your choice to pipe out the icing.
Decorate with sprinkles - optional.

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.
There is little that could go wrong with these cupcakes - and I am fairly confident that even a beginner in the kitchen could nail them. They really are very easy to make.
One obvious (perhaps) tip would be to make sure that the cupcakes are proper cooled down before adding the icing - otherwise the warm sponge will melt the icing and make a rather big mess.
There is no need to store the cupcakes in the fridge, they can be stored at room temperature and keep well for at least 4-5 days without the sponge becoming dry or the icing changing its texture. Which means that they can be made in advance, no need to have them freshly baked on the day of your party or celebration.

Nutrition Information

Show Details

Calories 554kcal (28%) Carbohydrates 77g (26%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 99mg (33%) Sodium 238mg (10%) Potassium 121mg (3%) Fiber 1g (4%) Sugar 61g (122%) Vitamin A 824IU (16%) Vitamin C 1mg (1%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10cupcakes

Amount Per Serving

Calories 554 kcal

% Daily Value*

Calories	554kcal	28%
Carbohydrates	77g	26%
Protein	4g	8%
Fat	26g	40%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	99mg	33%
Sodium	238mg	10%
Potassium	121mg	3%
Fiber	1g	4%
Sugar	61g	122%
Vitamin A	824IU	16%
Vitamin C	1mg	1%
Calcium	56mg	6%
Iron	1mg	6%