Gingerbread Cupcakes

Despite it coming up to mid-January, if you’re anything like me and desperately missing the Christmas fun, hopefully these gingerbread cupcakes will re-kindle your festive spirit with their warm spices and sweet toffee buttercream.

GINGERBREAD CUPCAKES 

INGREDIENTS
CUPCAKES
150g Unsalted Butter (room temperature)
150g Soft Brown Sugar
3 Eggs
150 g Self-Raising Flour, Sifted
1 tsp Ground Ginger
½ tsp Ground Cinnamon
Pinch Freshly Grated Nutmeg (optional)
1 tbsp Milk

TOFFEE SAUCE
50g Unsalted Butter
50g Soft Brown Sugar
2 tbsp Milk

BUTTERCREAM
150g Unsalted Butter (room temperature)
200g Icing Sugar, Sifted
Splash Milk (if too buttercream is too thick)
Pinch of Ground Cinnamon (for decoration)

METHOD 

1. Preheat the oven to gas mark 4. Place 12 cake cases in a cupcake tin.

2. Cream together the butter and soft brown sugar, until light and fluffy.

3. Gradually alternate between adding the eggs and sifted flour to the creamed butter and sugar mix.

4. Mix in the spices, the ground ginger, cinnamon and nutmeg.

5. Stir through the milk until well combined.

6. Divide the mixture equally between the 12 cupcake cases (roughly two teaspoons of mixture in each) and bake in the oven for 15 to 20 minutes, or until golden brown and a skewer comes out clean.

7. For the toffee sauce, heat the butter and soft brown sugar over a low heat. Add the milk to form a thick, glossy toffee sauce. Leave to cool to room temperature.

8. For the buttercream, cream together the softened butter and sifted icing sugar. Once the toffee sauce is cool, add to the buttercream and combine together. If the buttercream it too thick, add a splash of milk.

9. Either pipe or spoon the buttercream onto each cupcake.

10. Dust each with a little cinnamon before serving.

Enjoy!

– Charlotte x

| Original Recipe Gingerbread Cupcakes | Good Food Channel |

| Previous Recipe Chocolate Brownies |

Ginger Loaf

This is one of my all time favourite cakes to make. I believe that any cake you can cook in a loaf tin is going to be a winner and this one certainly doesn’t disappoint. Not only is it perfect on its own with a cup of tea, this loaf tastes great with custard, cream, ice-cream… which ever you fancy, they all taste great! The golden syrup in this cake gives the loaf it’s glossy finish, which I think makes it look exciting and gives it a more sophisticated look.

GINGER LOAF
(Hairy Biker Recipe)

INGREDIENTS:-
– 200g self-raising flour
– 200g sugar
– 1 tsp ground ginger
– 1sp bicarbonate of soda
– 55g unsalted butter
– 1 egg
– 2 tbsp golden syrup
– 240ml hot water

METHOD:-
1. Preheat the oven to gas mark 4, ensuring the shelving is positioned in the centre. Line a loaf tin with baking parchment.
2. Begin by placing the dry ingredients in a bowl. Sieve the self-raising flour in, along with the sugar, ground ginger and bicarbonate of soda.
3. Rub in the butter using your fingertips until the ingredients turn to a breadcrumb like consistency.
4. Add the egg, golden syrup and hot water and stir until the batter is all combined together. (This cake batter should be quite thin and runny, so don’t panic thinking you’ve put too much water in – just keep stirring!)
5. Pour into loaf tin and bake in the centre of the oven for 35 to 40 minutes.

 

Enjoy!

– Charlotte x