Gingerbread Cupcakes

Ingredients

Cupcakes 

220g Matthews Cotswold organic self raising flour, sifted 

120g unsalted butter

50g light brown soft sugar 

50g dark brown sugar 

3 large eggs

1 teaspoon ground ginger

1 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

2 tbsp golden syrup 

2 tbsp milk

Pinch of salt

Frosting 

225g unsalted butter, softened 

500g icing sugar 

1/2 teaspoon ground ginger 

1/2 teaspoon ground cinnamon 

Pinch of nutmeg 

3 tbsp milk

To finish

12 mini gingerbread man cookies

Buy the flour:

Organic self raising flour, super fine
Organic Self Raising Flour

Baker: Gabriella Morelli 


Makes: 12 

Prep time: 30 min

Bake time: 18-20 mins

Flours used: Matthews Cotswold Organic Self Raising

 

Method:

  1. Preheat the oven to 180°C/160°C fan/gas4.
  2. Mix all the dried ingredients in a large mixing bowl. 
  3. Add the wet ingredients and whisk until well combined.
  4. Divide the mixture between 12 muffin cases and bake for 18-20 mins.
  5. In the meantime make the frosting. With an electric mixer whisk the butter for 5 mins then add half of the icing sugar and beat for few mins. Add the remaining sugar and beat for another 2-3 mins. Now add the milk and vanilla and beat until well combined.
  6. Add the buttercreams to a piping bag fitted with any noozle of your choice.
  7. Pipe the buttercream onto the cupcakes. 
  8. Top the cupcakes with the gingerbread man cookies.
  9. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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