Blogmas Day 14 - Gingerbread Cupcakes

December 17, 2017


These cupcakes are not only tasty but adorable with the tiny sprinkles on them. 


Ingredients for the cupcakes


75g unsalted butter, softened
100g caster sugar
125ml black treacle
1 large egg
1 large egg yolk
175g plain flour
1tbsp cocoa powder
1 1/4tsp ground ginger
1tsp ground cinnamon
1/2tsp ground allspice
1/2tsp ground nutmeg
1/4tsp salt
1tsp baking soda
125ml cup hot milk

For the Buttercream:
240g butter, softened
400g icing sugar, sifted
2tsp vanilla extract
4tbsp milk 




1 * preheat the oven to 175˚C/350˚F/Gas Mark 4 and pop some cupcake cases in a cupcake tin.

2* In a large bowl, cream together the butter and sugar. Add the treacle and the egg and egg yolk.


3* Then, in a separate large bowl, sift in the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.


4* Carefully heat up the milk but be careful not to boil it, and then dissolve in the baking soda.

5* Add the flour mixture to the creamed butter mixture and stir until just combined. 


6* Stir in the hot milk mixture.

7* Spoon the batter evenly into the cases. I have used these adorable cases from Home Bargains.


8* Bake for 20 mins or until slightly springy to the touch.

9* Allow to cool for a few mins in the pan and transfer to a wire rack to cool.

While the cupcakes are cooling, make the buttercream: 

1* Cream the butter in a large bowl until smooth, gradually adding the icing sugar and continue to cream until light and fluffy. 


2* Add the vanilla and the milk and cream until combined.

3* Spoon the buttercream into a large piping bag fitted with a large star nozzle. I piped mine from the outside in, finishing in a point to create a swirl. 


4* I then topped the cupcakes with mini gingerbread sprinkles, these ones were from Home Bargains. You can get similar on EBay or supermarkets.  


Super Cute


Happy Baking


Kelly X





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England, UK