After going though an extremely crappy time over the last month and a half I decided to get back in the kitchen and do some baking, my kitchen is my happy place and baking is something I absolutely love to do, not only do I get a tasty treat at the end of it but it's so therapeutic for me so it seemed fitting to whip up a batch of my yummy gingerbread cupcakes. I actually posted my recipe of these back in 2016 but it was a very Christmassy post and I've tweaked the recipe ever so slightly now so I thought I'd share my updated version!
What You Will Need For The Cupcakes
Half a cup of granulated sugar
Half a cup of Stork with Butter, softened
Half a cup of black treacle
2 eggs
2 cups of plain flour
1 teaspoon of bicarbonate of soda
1 and a half teaspoons of ground ginger
Half a teaspoon of ground cinnamon
Half a teaspoon of ground allspice
Three quarters of a cup of water
What You Will Need For The Icing
240g Stork with Butter, softened
400g icing sugar, sifted
2 teaspoons of vanilla extract
4 tablespoons of milk
Sprinkles/Mini Gingerbread Men to decorate (optional)
How To - Cupcakes
1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
2. In a large mixing bowl, beat the granulated sugar, butter, black treacle and eggs together with an electric whizzer until well combined.
3. Then add in your flour, bicarbonate of soda, ginger, cinnamon and the allspice, the mixture will become super thick and then thats the time to add in your water, this loosens everything up and makes such a smooth batter.
4. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 20 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.
How To - Icing
1. In a large bowl, beat the butter with an electric whizzer for around 5 minutes or until the butter has turned super pale and smooth, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix for another 5 or so minutes until smooth. Then pop in the vanilla extract and a couple of tablespoons of milk if you feel your butter cream is a bit stiff.
2. Pipe or spoon the icing on top of the cupcakes and top with some sprinkle if you like, I found these cute little gingerbread sprinkles in the baking section in Home Bargains!
These cupcakes where so incredibly easy to make and they taste and look so good, the cupcake itself is super light and moist and the buttercream really levels out the amount of spice within the cupcake. If your a lover of gingerbread then you HAVE to make these bad boys!
Half a cup of granulated sugar
Half a cup of Stork with Butter, softened
Half a cup of black treacle
2 eggs
2 cups of plain flour
1 teaspoon of bicarbonate of soda
1 and a half teaspoons of ground ginger
Half a teaspoon of ground cinnamon
Half a teaspoon of ground allspice
Three quarters of a cup of water
What You Will Need For The Icing
240g Stork with Butter, softened
400g icing sugar, sifted
2 teaspoons of vanilla extract
4 tablespoons of milk
Sprinkles/Mini Gingerbread Men to decorate (optional)
How To - Cupcakes
1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
2. In a large mixing bowl, beat the granulated sugar, butter, black treacle and eggs together with an electric whizzer until well combined.
3. Then add in your flour, bicarbonate of soda, ginger, cinnamon and the allspice, the mixture will become super thick and then thats the time to add in your water, this loosens everything up and makes such a smooth batter.
4. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 20 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.
How To - Icing
1. In a large bowl, beat the butter with an electric whizzer for around 5 minutes or until the butter has turned super pale and smooth, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix for another 5 or so minutes until smooth. Then pop in the vanilla extract and a couple of tablespoons of milk if you feel your butter cream is a bit stiff.
2. Pipe or spoon the icing on top of the cupcakes and top with some sprinkle if you like, I found these cute little gingerbread sprinkles in the baking section in Home Bargains!
These look delicious hun, I hope you saved me one :) xxx
ReplyDeletewww.katescloset.uk
Ah these look so good! I LOVE gingerbread, so I may just have to give these a go! Loved the post! xx
ReplyDeletehttp://zoe-ware.blogspot.ca
These Cupcakes look incredible!! I will definitely be giving these a go myself I love Gingerbread and the little gingerbread sprinkles are just the cutest things ever!
ReplyDeleteEmma x
emmarollason.wordpress.com
These look and sound fabulous, thank you for sharing, I hope I can get round to making them at some point!
ReplyDelete