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 https://cookiekut.com/ 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!