Description
Makes 9 Cupcakes
Ingredients
Scale
For Gingerbread Sponge-
- 175g Unsalted Butter, softened
- 175g Dark Muscovado Sugar
- 2 Large Free Range Egg
- 175g Self Raising Flour
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 2tbsp Whole Milk
For Gingerbread Frosting-
- 150g Unsalted Butter, softened
- 350g Icing Sugar
- 2 tbsp Black Treacle
- 1 1/2 tsp Ground Ginger
Festive sprinkles to decorate!
Instructions
- Make the cupcakes. Oven to 180C, in a bowl, whisk the butter and sugar until fluffy and pale. If your sugar has lumps it will mean the cakes will have treacly pockets in the cake, not necessarily a bad thing. Beat in the egg until incorporated then the flour, the spices and milk, until you have a batter. Spoon the mixture into baking cases, evenly across the cases. Place on a tray and bake for 12-15 minutes until a skewer comes out clean. Leave to cool completely before decorating.
- Make the frosting. In a bowl, beat the butter until soft, whisk in the icing sugar and ground ginger. It will be crumbly and dry, then add the black treacle and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag with a star nozzle for decorating.
- To decorate, topping each cake with a frosting dome. Sprinkle with plenty of sprinkles, and make one very happy Santa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cupcakes, Christmas
- Method: Baking
- Cuisine: American, German