Gingerbread cupcakes with cream cheese icing
Prep:
15 mins
Cook:
20 mins
Lovely moist, spiced Christmas cupcakes.
5 tbsp butter
60g caster sugar
150g molasses
1 egg
1 egg yolk
½ tsp nutmeg
½ tsp mixed spice
¼ tsp salt
¼ tsp ginger
1 tsp cinnamon
1 tbsp cocoa powder
150g plain flour
1 tbsp bicarbonate soda
120ml warm water
Cream cheese icing
120g butter
170g cream cheese
340g icing sugar
Christmas sprinkles, to decorate
Preheat oven to 180°C/350°F/Gas 4.
Cream together the butter and sugar.
Add the molasses, egg and egg yolk and mix.
Add the spices, salt and cocoa powder.
Sift in the flour and combine.
In a glass mix the bicarbonate soda with warm water and stir well.
Add the bicarb mix to the cake batter and combine.
Spoon the batter into cupcake cases and bake in the preheated oven for 18-20 minutes.
To make the cream cheese icing, cream the butter, cream cheese and vanilla extract together. Sift in the icing sugar and combine.
Spoon the icing into a piping bag and pipe over the top of the cupcakes. Decorate with christmas sprinkles.
Serves
12
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Flour, Eggs, Sugar, Spice
Recipe Type
Cakes & Baking
Special Info
Vegetarian
Level of Difficulty
Easy
