Sunday, 1 December 2013


You can't have christmas with Gingerbread and these cupcakes bring all the best elements of those spicy yuletide treats together to produce the scrummiest cupcakes.  The cake itself has ginger and mixed spice whilst the buttercream has cinnamon added for extra spice overload.

150g Self Raising Flour
1/2 tsp Baking Powder
1 tsp Ground Ginger
1 tsp Mixed Spice
75g Soft Brown Sugar
1 Egg
90g Margarine
60ml Milk
2 tbsp/100g Golden Syrup

Cream together the butter and sugar.  Add the remaining ingredients and stir till completely combined.  Divide between 12 cupcake cases and bake for 20-25 minutes.

While the cakes cool make your buttercream with 300g Icing Sugar, 150g Butter and 1 tsp Cinnamon.  Once the cakes have cooled completely, pipe a swirl of buttercream onto each one and top with a small gingerbread biscuit.