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
1tsp baking soda
125ml cup hot milk
For the Buttercream:
240g butter, softened
400g icing sugar, sifted
2tsp vanilla extract
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.