I've been back in the kitchen again... On Sunday I had a real craving for some gingerbread cupcakes so I went through my baking cupboard and decided to whip up a quick batch and wow they hit the spot let me tell ya... I did share a gingerbread cupcake recipe on my blog before but I've tweaked the recipe ever so slightly, and I've also switched up the buttercream to my super scrumptious brown sugar buttercream so I thought I'd share my updated version with you all today!
150g Unsalted Butter
150g Light Muscovado Sugar
150g Self-Raising Flour
1 tsp Ground Ginger
½ tsp Ground Cinnamon
1 pinch Nutmeg
3 Free Range Large Egg
1=2 tbsp Milk
What You Will Need For The Buttercream
125g Unsalted Butter
55g Soft Brown Sugar
200g Icing Sugar
1/2 tsp Cinnamon
Splash Of Milk
How To - Cupcakes
* Pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
* In a large mixing bowl, beat the butter and the light muscovado sugar with an electric whizzer until well combined, then start adding in the eggs one at a time, mixing between each one.
3. Then add in your flour, ginger, cinnamon and the nutmeg and mix until you get a smooth batter, I had to add in some milk just to loosen things up.
4. Pop a tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 15 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.
How To - Buttercream
* In a large bowl, beat the butter, brown sugar and cinnamon until it becomes super whippy, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and mix again until combined. As usual if the buttercream is too stiff then pop in some milk until you get your desired constancy.
* Pipe or spoon the icing on top of the cupcakes and decorate with some sprinkles if you wish, I got the little gingerbread men sprinkles from Home Bargains, and voila!
These cupcakes where so incredibly easy to make and they taste and look so good, the cupcake itself is super light and has just enough spice within it without being too spicy and the brown sugar buttercream is such a game changer. If your a lover of gingerbread then you HAVE to make these cupcakes over autumn/winter, .
What You Will Need For The Buttercream
125g Unsalted Butter
55g Soft Brown Sugar
200g Icing Sugar
1/2 tsp Cinnamon
Splash Of Milk
How To - Cupcakes
* Pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
* In a large mixing bowl, beat the butter and the light muscovado sugar with an electric whizzer until well combined, then start adding in the eggs one at a time, mixing between each one.
3. Then add in your flour, ginger, cinnamon and the nutmeg and mix until you get a smooth batter, I had to add in some milk just to loosen things up.
4. Pop a tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 15 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.
How To - Buttercream
* In a large bowl, beat the butter, brown sugar and cinnamon until it becomes super whippy, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and mix again until combined. As usual if the buttercream is too stiff then pop in some milk until you get your desired constancy.
* Pipe or spoon the icing on top of the cupcakes and decorate with some sprinkles if you wish, I got the little gingerbread men sprinkles from Home Bargains, and voila!
