How to make gingerbread cupcakes12/21/2020
With little to do during the festive season this year, that’s all the more reason to indulge in some Christmas baking.
And there’s nothing more Christmassy than gingerbread.
If you’re looking for a change from standard figures or structurally-impressive houses (but still fancy something with a ginger kick), we have just the sweet treat for you – gingerbread cupcakes.
Food blogger Lucy Parissi, of Supergolden Bakes, has shared her very own recipe for gingerbread cupcakes which features a decorative mini gingerbread figure elegantly draped on the side of each one.
Of course, you can either buy little gingerbread cookies or go to the effort of making them yourself beforehand. Those looking to do the latter will find a recipe for them on the Supergolden Bakes website.
For the cupcakes, Lucy advises to keep all the ingredients at room temperature so they are easier to mix together. It’s also worth pointing out that they taste best fresh, but will also keep for a couple of days in a covered container at room temperature.
Below is Lucy’s recipe for gingerbread cupcakes which makes 12-15 in total and takes around 10 minutes to prepare followed by a 20-25 minute bake.
For the cupcakes
- 165g plain flour
- 165g soft light brown sugar
- 1/2 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Zest of an orange
- 100g unsalted butter, softened
- 2 medium eggs
- 100ml milk
- 1 tbsp treacle or golden syrup
- 250g full fat mascarpone
- 150g icing sugar
- 3 tbsp Biscoff spread (optional)
- 80ml double cream
- 2 tbsp treacle or golden syrup
- A little hot water, if needed
- Mini gingerbread cookies
1.Preheat the oven to 180°C / 160°C fan setting. Line a 12 muffin tin with large cupcake or muffin cases.
2. Put the flour, sugar, baking powder, bicarbonate of soda, spices and salt in a large bowl. Stir together to combine.
3. Add the softened butter, eggs, milk, treacle and zest. Start mixing on low speed to combine and gradually increase the speed until the batter is smooth. Scrape the bowl with a spatula to make sure all the ingredients are well mixed in.
4. Divide the batter between 12 large cupcake cases (or up to 16 smaller ones) and bake for 20-25 minutes, or until cupcakes are risen, fluffy and springy to the touch. Cool before frosting.
5. Put all the frosting ingredients in a mixing bowl and start mixing on low speed until combined. Increase the speed until frosting holds peaks. Transfer to a piping bag fitted with a large star tip.
6. Pipe a generous swirl of frosting over the cupcakes. Decorate with mini gingerbread cookies or sprinkles and enjoy.
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