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.