These moist gingerbread cupcakes are sweet, soft, and lightly spiced. This is the perfect recipe for the holiday season, and will quickly become a family favorite. Now that the holiday season is upon us, it’s time to whip out all time favorite Christmas recipe – these gingerbread cupcakes!
These cupcakes have perfectly decadent flavor and they taste just like a gingerbread cookie. Then you pair the flavor of gingerbread with a decadent confectioners frosting you know good things are bound to happen.
Instead of making these regular sized, I used a mini muffin mold. What would normally make twelve regular sized muffins, made twenty four mini (or bite-sized if you’re me) muffins. They are great for when friends and family are together this Christmas and are even suitable as a lovely gift for your neighbors.
My suggestion is to invite someone you’d like to impress over while you’re making these cupcakes. The smells alone are sure to capture the attention of anyone near the kitchen. But the taste, oh the taste of these cupcakes is even better!
gingerbread cupcakes
ingredients
- two cups of all-purpose flour
- one teaspoon of baking powder
- half a teaspoon of baking soda
- three teaspoons of ground ginger
- one teaspoon of ground cinnamon
- one cup of soft brown sugar
- two thirds of a cup of golden syrup or maple syrup
- one hundred grams of unsalted butter, chopped
- one cup of buttermilk
- two eggs, lightly beaten
- two cups of sifted icing sugar, for the frosting
- one teaspoon of ground ginger, for the frosting
- twenty grams of softened butter, for the frosting
instructions
Preheat the oven to two hundred degrees celsius. Line a muffin baking tray with paper cases.
Sift the flour, baking powder, baking soda, ground ginger and cinnamon into a large bowl. Stir in the brown sugar and make a well in the center.
Put the golden syrup or maple syrup and butter in a small saucepan and stir over medium heat until melted. Remove from the heat and cool.
Combine the syrup mixture, the buttermilk and egg in a jug, mix together and pour into the well in the dry ingredients. Fold until well combined.
Divide the batter evenly among the cases and bake for twenty to twenty five minutes, or until a skewer come out clean when inserted into the center of the cupcake.
Transfer onto a wire rack to cool.
To make the ginger frosting, place the icing sugar, ginger and butter in a small heatproof bowl. Stir in enough warm water to form a smooth paste.
Sit the bowl oven a saucepan of simmering water, making sure the bowl does not touch the water, and stir until smooth and glossy.
Remove from the heat. Spread two tablespoons of frosting over each cupcake and serve with sprinkled icing sugar.
