Gingerbread Christmas Cupcakes - 27/11/2015
A sweet recipe... and not a currant in sight!

Gingerbread Christmas Cupcakes


110g (4oz) butter

1 egg

110g (4oz) brown sugar

110g (4oz) self raising flour

¼ teaspoon bicarbonate of soda

1 teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

60ml (2 fl oz) milk

2 tablespoons golden syrup

2 tablespoons chopped crystalised ginger + a little extra for decoration

For the frosting:

50g (2oz) butter, softened

50g (2oz) cream cheese 

1 teaspoon vanilla extract

1 teaspoon ground ginger

110g (4oz) icing sugar


Put all the cupcake ingredients, (except the crystalised ginger) into a mixer or food processor and whisk until pale and fluffy

Stir in the ginger 

Divide the mixture between 12 paper cases on an ovenproof tray or a greased 12 hole cupcake tin 

Transfer to a preheated oven 180ºC/350ºF/Gas Mark 4 and bake for about 20 - 25 minutes until firm to the touch 

Remove from the oven and allow to cool 

To make the frosting, cream all the ingredients together and either pipe or swirl over the cakes.  Decorate with pieces of crystalised ginger 


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