Gingerbread is my favourite thing during autumn and winter, so combine that with my love of baking cupcakes and you have some amazing gingerbread cupcakes. I've been loving making these recently, so I thought I'd share the recipe with you.
INGREDIENTS
- 150g butter
- 150g brown sugar (you can used caster sugar but it won't taste as good)
- 150g self raising flour
- 3 eggs
- 1 tsp ground ginger
- 1/2 tsp of ground cinnamon
THE ICING
- 200g butter
- 50g brown sugar
- 200g icing sugar
- 2 tbsp milk
METHOD
- Preheat your oven to gas 4/180C (160C on a fan oven)
- Make sure your butter is at room temperature, then cream the butter and brown sugar together
- Crack the eggs into the mixture and mix together.
- Slowly sift the flour, ginger and cinnamon into the mixture.
- If your mix is looking a bit too dry, add up to a tbsp of milk.
- Place 12 cupcake cases into a cake tin and evenly distribute the mixture into the cases.
- Bake for 15-20 minutes. Make sure they're ready by sliding a knife into the middle of one of the cakes. If it comes out clean, the cakes are ready.
THE ICING
- Put 50g of the butter and the brown sugar into a pan and heat on a low heat until melted together.
- Once melted, add 2 tbsp of milk into the mixture and stir until it forms a glossy toffee sauce.
- Leave the sauce to cool at room temperature.
- Beat the rest of the butter until it's smooth, then sift in the icing sugar and stir until creamed together.
- Stir in the toffee sauce, add some more milk if the icing seems to thick.
- Put the icing into a piping bag and pipe onto the cupcakes once cooled.
- Sprinkle some cinnamon on top.
Let me know what your favourite thing to bake at this time of year is,
thanks for reading!
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