Gingerbread Cupcakes

Gingerbread cupcakes

Topped with buttercream and patterned icing!

A seasonal twist on the classic cupcake and topped with a fun patterned icing. Here’s what you need to get started;

To make 12 cupcakes;

  • 115g butter
  • 115g brown sugar
  • 2 eggs
  • 115g GF self raising flour
  • 3 tbsp milk
  • 1tsp vanilla extract
  • 1tsp ground ginger
  • 1/2tsp ground cinnamon

For the buttercream;

  • 50g butter
  • 70g icing sugar
  • 3 tbsp orange juice

For the icing topping (optional);

  • 200g icing (I used pre-made for ease and opted for yellow but any colour will do!)
  • Alternatively, chopped crystalised ginger if you’re after extra flavour!

Preheat the oven (180). Mix together the butter and sugar until fluffy. Add the eggs one at a time, whisking in between additions. Add the remainder of the cake ingredients and mix until combined.

Line a cupcake tray with cases and evenly divide the mixture between each case. Bake for 20 minutes until the cakes are golden. Leave in the tin for 5 minutes and then move to a cooling rack to cool down completely.

For the buttercream, mix the butter and juice in a bowl until smooth. Add in the icing sugar and combine together, add a little water to gain the right consistency if needed. Spread over each cupcake with a spoon, as evenly as possible.

For the topping, for my cakes I rolled out the icing and then used a cookie cutter to create perfect circles. I then used a stamp from to press into the icing to create a floral pattern. Do this 12 times to top each cupcake.

If you opt for the extra ginger topping, chop up a few pieces of crystallised ginger and scatter on top of each cake.

Tuck in and enjoy!

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