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Blogmas Day 14 - Gingerbread Cupcakes

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 

Method

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

#gingerbread #gingerbreadcupcakes #Christmascupcakes #gingerbreadmen