Gingerbread cupcakes

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144

Makes 12


For the cupcakes:

115g unsalted butter, softened

100g dark brown sugar
1 large egg
1 tsp vanilla extract

170g self-raising flour

1⁄4 tsp salt
1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1⁄4 tsp ground allspice
1 tsp ginger
120ml milk
150g treacle

 

For the buttercream:

400g icing sugar
200g unsalted butter, at room temperature

3 tsp ground cinnamon

 

To decorate:

Mini gingerbread men

A sprig of rosemary Cranberries


  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a 12-hole muffin tin with paper cupcake cases.
  2. In a large bowl, beat together the butter and sugar. Add the eggs and beat until combined. Stir in the vanilla.
  3. Add the remaining cupcake ingredients and beat until smooth.
  4. Fill the cupcake cases to about two-thirds full. Bake for 18-20 minutes or until a skewer inserted in the centre comes out clean. Allow to cool fully.
  5. In a large bowl, beat together all of the ingredients for the buttercream until smooth. Add a splash of milk if the icing is too thick.
  6. Spoon the buttercream into a piping bag fitted with your nozzle of choice and pipe onto the cooled cupcakes.
  7. To decorate, place a mini gingerbread man into each cupcake and add a little sprig of rosemary and a cranberry onto each.

Per Serving

452kcals, 22.1g fat (13.8g saturated), 62.8g carbs (48.3g sugars), 2.6g protein, 0.7g fibre, 0.22g sodium