AMAZING Gingerbread Cupcakes

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I have recently done a blog post about my ultimate gingerbread man recipe because I love a good gingerbread biscuit to snack on… and so do my family apparently because once I had made them they had all been eaten in a matter of days! I wanted to make them again, but I thought I would do something a little different and make gingerbread cupcakes! To me they sound heavenly so I HADDDDD to try them!

I used the recipe that Zoella used in her blog which you can also find here if you want a peek at her gorgeous shots and perfect looking cupcakes! They put mine to shame… This is also the link to the original recipe. #talkaboutoriginality #idontcaretheytasteamazing

Makes 12 | Prep Time: 30 mins | Cooking Time: 20 mins

You will need:

  • 75g of unsalted butter
  • 100g of caster sugar
  • 125ml of black treacle
  • 1 large egg
  • 1 large egg yolk
  • 175g of plain flour
  • 1tbsp of cocoa powder
  • 1¼tsp of ground ginger (duhhh…)
  • 1tsp of ground cinnamon
  • ½tsp of all spice
  • ½tsp of nutmeg
  • ¼tsp of salt
  • 1tsp of baking soda
  • 125ml of hot milk

And for the butter cream…

  • 240g of butter
  • 400g of icing sugar
  • 2tsp of vanilla extract
  • 4tsbp of milk

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BLIMEY THAT’S A LOT ISN’T IT! It is just a tad bit more complicated that gingerbread men but trust me it is worth it!

First you must preheat your oven to 175ºC/350ºF/Gas Mark 4 and put your fanciest most beaut cupcake cases in the tins.

In a v large bowl, cream the butter and the sugar. Pop in the treacle and the egg and egg yolk into it and mix. In a separate bowl, add the dry ingredients i.e. the flour, cocoa powder and all the spices.

Next heat up the milk, careful not to burn yourself, but don’t let it boil! You then want to dissolve the baking powder into it.

Add the dry ingredients into the butter mixture you made first and mix it together, and then stir the hot milk mixture in.

Spoon the batter into the cakes and bake for 20 minutes or until you put a knife in them and nothing comes out on the knife. Put them onto a wire rack so they cool quickly.

Whilst you are waiting for the cakes to cool (don’t eat them yet even though it is so tempting!) you can start making the butter cream by creaming the butter in a large bowl until smooth. Gradually add the icing sugar until it is light and fluffy. Don’t forget to add the vanilla and the milk.

You can then put the icing on the cakes any way you want but I used an icing bag and then decorated it with some cocoa powder because it looked dainty and pretty.

Would you ever try making something like this?!

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