Gingerbread Cupcakes
February 12, 2024
Ingredients
Cupcakes
- 125 g soft butter
- ½ cup brown sugar
- ⅓ cup golden syrup
- 2 eggs
- 1.5 cup flour
- 1 tablespoon Ginger Spice
- Pinch of Bakers Blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup milk
Icing
- 125 g butter room temp
- 125 g cream cheese room temp
- 2 tablespoon Maple Syrup
- 1 teaspoon vanilla
- 3.5 cups icing sugar
Directions
- Preheat oven to 180C Fan Bake
- Add butter, brown sugar and golden syrup to a bowl and beat for 2 minutes
- Beat in eggs one at a time and beat for one minute until fluffy
- Scrap down the sides of the bowl and add flour, baking powder, baking soda, bakers blend and ginger spice
- Mix until just starting to combine and then pour in the milk and mix on low to medium speed for 30 seconds
- Line a muffin tray with cupcake liners and fill each cupcake case ¾ full
- Bake for 18 minutes
- Allow to cool completely before icing
- To make the icing add the soft butter and cream to the bowl of a mixer with vanilla and maple syrup, cream for one minute on high
- Next add the icing sugar one cup at a time and continue to cream on a medium high speed, once all the icing sugar has been added beat for 3mins until smooth and fluffy. Pop the icing into the fridge if it feels too soft
- Pipe icing onto fully cooled cupcakes and serve
Chez Hazlett says
Can the time be checked for this receipe please? I cooked for 18mins but it burnt them 🙁
Sharon Adams says
These are perfect.
Like someone else said I don't like ginger but I'm searching all the Ginger Spice recipes.