Simple Gingerbread Cupcakes

Gingerbread Cupcakes

Gingerbread. Cupcakes. Two desserts in one, could there be anything better? Gingerbread is a wonderful wintery treat and these cupcakes are sure to bring some warm, home cooked comfort to these last couple of cold months. This is another great recipe to use up any left over Christmas sweets and spices!

Do you know.. the muffin man?!

 These were first made as Christmas gifts and are a great alternative to traditional vanilla or chocolate cakes... yum!

Box 'em up for a lovely home baked gift!

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

2 tsp Ground Cinnamon

2 to 3 tsp Ground Ginger

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1-2 tbsp Milk (+ more if necessary)
1/2 tsp Ground Ginger

1/2 tsp Cinnamon

12 to 24 Edible Mini Gingerbread men decorations (or same amount of mini gingerbread man biscuits or pieces of gingerbread)

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Mix in the honey.
• Fold in the flour, ginger and cinnamon, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Sprinkle some nutmeg or mixed spice on top of each cake.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in the ginger.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Dust with some ginger and cinnamon.
• Place a small edible decorative gingerbread man on top (alternatively, use a mini gingerbread man biscuit or a piece of gingerbread).
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Mix some dried fruit such as raisins or sultanas into the sponge.
• Decorate with a thick glaze or royal icing instead of buttercream.
  
  
  Cara X