The Gingerbread flavour is normally associated with Christmas time but I can’t see why it can’t be eaten all year round!
I’ve infused these gingerbread cupcakes with ground ginger, cinnamon, nutmeg and mixed spice for that classic gingerbread flavour, and some of these spices are also in the buttercream for that extra bit of flavour! I found some absolutely adorable mini size gingerbread men to decorate.
Gingerbread Cupcakes
The Gingerbread flavour is normally associated with Christmas time but I can't see why it can't be eaten all year round!
Ingredients
- 110 g Butter, softened
- 110 g Caster sugar
- 110 g Self-raising flour
- 2 Eggs
- 1 tbsp Milk
- 1 tsp Ground cinnamon
- ½ tsp Ground ginger
- ¼ tsp Ground nutmeg
- ¼ tsp All spice
Buttercream
- 320 g Icing sugar
- 160 g Butter, Softened
- ½ tsp Ground cinnamon
- ½ tsp Ground ginger
- 1 tbsp Milk
Instructions
- Preheat the oven to 160°C fan / 180°C
- With an electric whisk, beat together the caster sugar and butter until light and pale.
- Add in the eggs and continue to beat the mixture.
- Add in the vanilla extract, milk and all of the spices followed by sieving in the self-raising flour. Fold in the flour until the mixture is combined.
- Spoon the mixture into the cupcake cases and place in the oven for 15 minutes or until a skewer comes out clean from the cupcakes.
- Place the cupcakes on a wired rack to cool fully before icing.
- To make the buttercream, beat together the butter and icing sugar.
- Add the spices to the mixture followed by the milk to loosen the mix.
- Place the mixture in a piping bag with your chosen nozzle and pipe on top of the cupcakes. Add the little gingerbread men to the top.
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