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 tspn bicarbonate of soda
• 2 tbspn ground ginger
• 3 tspn mixed spice
• 1 cup brown sugar
• 3/4 cup golden syrup
• 3/4 cup milk
• 1/3 cup extra light olive oil
• 2 eggs

Method

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.

When cold top gingerbread cup cakes with lemon glace frosting and chopped glace ginger.