Thursday, 13 December 2012
Gingerbread Cupcakes with Cinnamon Frosting
75g unsalted butte, softened
100g caster sugar
125ml black treacle
1 large egg
1 large egg yolk
175g plain flour
1 tbsp cocoa powder
1 1/4 tsp ground ginger
1/2 ground mixed spice
1 tsp ground cinnamon
1/2 ground nutmeg
1/4 tsp salt
1 tsp bicarbonate of soda
125ml hot milk
For the buttercream:
120g butter, softened
200g icing sugar, sifted
1 tsp vanilla extract
2 tbsp milk
1/2 tsp ground cinnamon (optional)
Gingerbread men sprinkles
For the gingerbread cupcakes: Preheat the oven to 175oC/fan oven 155oC/350oF/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
In a large bowl cream the butter with the sugar. Add the treacle and the egg and egg yolk.
In a large bowl, sift together the flour, cocoa powder, ginger, cinnamon, mixed spice, nutmeg and salt.
Dissolve the bicarbonate of soda in the hot milk.
Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.
Spoon the batter evenly into the cases. Bake for 20 minutes or until slightly springy to the touch.
Allow to cool for a few mins in the pan and transfer to a wire rack to cool.
For the buttercream: Cream the butter in a clean, large bowl until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined. Add 1/2 tsp of ground cinnamon and mix.
Spread the buttercream or pipe onto the cupcakes and decorate with mini gingerbread men.