gingerbread cupcakes

  • 1½ cups (225g) self raising (self-rising) flour, sifted 
  • ¼ teaspoon ground ginger 
  • ½ teaspoon mixed spice 
  • ¾ cup (165g) brown sugar 
  • 125g unsalted butter, softened 
  • 2 eggs 
  • ⅓ cup (80ml) milk 
  • 2 teaspoons vanilla extract 
  • 22 x 5cm store-bought gingerbread men biscuits 

honey butter icing

  • 250g unsalted butter, softened 
  • 1¾ cups (280g) icing (confectioner’s) sugar, sifted 
  • ¼ cup (90g) honey 
  • 1 teaspoon vanilla extract
  1. Preheat oven to 160°C (325°F). 
  2. Place the flour, ginger, mixed spice, sugar, butter, eggs, milk and vanilla in the bowl of an electric mixer and beat on medium speed for 6 minutes or until pale and smooth. 
  3. Spoon the mixture into 12 x ½-cup-capacity (125ml) tins lined with cupcake cases. Bake for 22–25 minutes or until cooked when tested with a skewer.
  4. Place on a wire rack to cool completely.
  5. To make the honey butter icing, place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. 
  6. Scrape down the sides of the bowl, add the icing sugar, honey and vanilla and beat for a further 10–15 minutes or until pale and fluffy.
  7. To decorate, crush 10 of the biscuits to a fine powder and set aside. Spoon the icing onto the cupcakes and smooth with a palette knife. Roll in the crushed gingerbread to coat and top each cupcake with a gingerbread man biscuit to serve. Makes 12. 
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