Gingerbread Cupcakes with Cream Cheese Frosting
Cupcake Ingredients:
-75g unsalted butter, softened
-100g caster sugar
-125ml black treacle
-1 large egg & 1 large yolk
-175g all-purpose flour, or plain flour
-1tbsp cocoa powder
-1 1/4tsp ground ginger
-1tsp ground cinnamon
-1/2tsp ground allspice
-1/2tsp ground nutmeg
-1/4tsp salt
-1tsp baking soda
-125ml cup hot milk
Cream Cheese Frosting Ingredients:
-1/2 cup / 113g unsalted butter – softened
-226g cream cheese softened
-1 teaspoon vanilla extract
-1/4 teaspoon salt
-4 cups/500g icing sugar
WHAT YOU'LL NEED:
Gingerbread Cupcakes Recipe:
1. Preheat the oven to 175°C.
2. Place cupcake cases in a cupcake tin.
3. In a large bowl, cream together the butter and sugar with a whisk, add the treacle, the egg and the egg yolk and mix until combined.
4. In a separate bowl, sift the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
5. Carefully heat up the milk, be careful not to boil, and then add the baking soda. Mix until dissolved.
6. Add the flour mixture to the creamed butter mixture and stir until just combined.
7. Stir in the hot milk mixture.
8. Spoon the batter evenly into the cases, and place in the oven.
9. Bake for 20mins or until slightly springy to the touch.
10. Allow to cool for a few minutes then transfer to a wire rack to cool.
11. Time to prepare the frosting! Combine butter and cream cheese in a bowl with a whisk and beat until creamy.
12. Add vanilla extract and salt and stir to combine.
13. Gradually add icing sugar until completely combined.
14. Once the cupcakes are cooled you can begin to frost them. We recommend piping but you can decorate your cupcakes however you want!
