› Gingerbread Cupcakes

Gingerbread Cupcakes

Gingerbread Cupcakes are perfect when teamed up with lemon glace frosting. Finely chopped glace ginger sprinkled on the frosting makes these ideal for a special morning or afternoon tea.

This recipe makes really tasty, moist cupcakes which keep well for several days.














Prep Time

Cooking Time

Servings

Difficulty

15 minutes

15 minutes

15

Medium

Ingredients:

  • 1 1/4 cups all-purpose (plain) flour
  • 1/2 cup self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tbsp ground ginger
  • 3 tsp mixed spice
  • 1 cup brown sugar
  • 3/4 cup golden syrup
  • 3/4 cup milk
  • 1/3 cup extra light olive oil
  • 2 eggs

Preparation:

  • Preheat oven to 350F (180C).
  • Line cupcake trays with cupcake papers.
  • Sift plain and self-raising flours, bicarb soda, ginger and mixed spice into a large bowl.
  • Add brown sugar and stir until combined.
  • Add golden syrup, milk, olive oil and eggs in a jug and stir until combined.
  • Add golden syrup mixture to flour mixture and stir until just combined.
  • Spoon mixture into cupcake trays.
  • Bake for 15 minutes or until a skewer inserted into the middle of a gingerbread cupcake comes out clean.
  • Leave cupcakes in trays for 5 minutes before turning onto a wire rack to cool.


› Gingerbread Cupcakes