Sunday, 12 July 2015

Gingerbread cupcakes

Before I start, I realise it's July and that gingerbread is a very Christmassy thing but I really love gingerbread. These cupcakes are my go to cake, they're crazy easy to make and never fail to be moist. I'm actually a bit baffled as to how I've never blogged them before as I've been making them for years. They're not particularly special to look at, but if you want to spruce them up with sprinkles you obviously can but really, they're pretty spot on as they are.

Sponge ingredients
140g unsalted butter
200g caster sugar
310g plain flour
2 large eggs
2 large egg yolks
2 tablespoons black treacle
2 tablespoons golden syrup
240ml milk - heated
1 tablespoon cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Frosting ingredients 

600g icing sugar
100g unsalted butter
250g cream cheese
lemon zest

Note: this makes far more frosting than you'll need but if stored in an air tight container it will keep in the freezer for up to three months or one week in the fridge.


Preheat oven to 180 degrees/gas mark 5.

Line a muffin tin with cases.

Cream the butter and caster sugar together until pale. 

Add the treacle, golden syrup, egg yolks and eggs and continue to mix. 

In a bowl, sift the dry ingredients together. Slowly add this in small batches at a time to your wet mix, using an electric handheld whisk or a freestanding electric mixer (I use a Kitchen Aid to bake with) will make this part much easier but it's totally doable by hand. If using an electric mixer, keep the speed low.

Add the hot milk slowly, continue to mix on a medium speed.

Divide the mixture between cases, the mixture will be really runny - don't panic! I use a measuring cup to pour it into the cases for ease.

Place the tray in the oven and bake for 16 minutes or until the cakes have risen. Test your cakes using either a sharp knife or metal skewer, poke the cake in the middle, if the knife/skewer comes out clean then your cakes are done.

Leave the cakes on a wire wrack to cool. While they are cooling start your frosting.

Whisk the icing sugar and butter together until the mixture almost looks like sand.

Add the cream cheese to the mixture and mix on a medium speed. Mix until it is fluffy.

Stir in the lemon zest by hand.

Once the cupcakes are completely cool, spread the frosting over the cupcakes.

 If you make these, let me know how you get on!


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