Food & Wine
Gingerbread cupcakes
While traditionally a more Christmassy treat, we love having gingerbread during the cooler months because the strong aroma of it baking warms you from the inside out. If you’re looking for a different way to get your gingerbread fix, try these delicious cupcakes topped with heavenly buttercream.
Ingredients:
- ½ cup vegetable oil
- ½ cup sugar
- ½ cup molasses (a dark golden syrup would work if you can’t find molasses near you)
- 1 egg, slightly beaten
- 1 ½ cups plain flour
- 1 tablespoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ½ cup boiling water
- ½ tablespoon bicarb soda
Buttercream
- 250g butter, room temperature
- 3 cups icing sugar/mixture
- 1 tablespoon milk
Method:
- Preheat your oven to 175°C and line a muffin tray with cupcake cases.
- In the bowl of your stand mixer, or using electric beaters in a large bowl, mix together the oil, sugar and molasses. Then beat in the egg until well combined.
- Into a separate bowl, sift together the flour, ginger, cinnamon, salt, and cloves. Pour the flour mixture into the molasses mixture and beat until well combined.
- Add the bicarb soda to the boiling water and beat into the batter.
- Spoon the batter into the muffin pan (about two-thirds full) and bake for 25 minutes. Leave aside to cool in the pan for five minutes, then transfer to a wire rack to cool to room temperature.
- To make the buttercream, beat the butter on high until pale. Gradually add the icing sugar, beating constantly, until combined. Add the milk and beat until fluffy.
- Pipe the buttercream onto the cooled cupcakes and top with a small gingerbread biscuit.
Related links:
Gin and tonic cupcakes for cocktail hour
These strawberry shortcakes are perfect for afternoon tea
Individual sticky date puddings are a decadent dessert