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 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!