Gingerbread cupcakes with cinnamon buttercream
|2 tsp||Robertson's baking powder|
|2 tsp||ginger — ground|
|½ tsp||cinnamon — ground|
|¼ tsp||mixed spice — ground|
|2||eggs — large|
|125 g||treacle sugar|
|150 g||butter — melted|
|100 g||golden syrup|
|100 g||butter — softened|
|2 cup||icing sugar|
|1 tsp||cinnamon — ground|
|¼ tsp||vanilla — extract|
Preheat your oven to 170ºC and place cupcake cases in a muffin pan.
Sift the flour, baking powder, ginger, cinnamon and mixed spice into a bowl. Mix and set aside.
Whisk the eggs and treacle sugar together until pale and fluffy, about 2 – 3 minutes. Add the melted butter and golden syrup and whisk until combined.
Add the dry ingredients and whisk until smooth. Divide the batter between the cupcake cases, you should have 12 -15 cupcakes depending on the size of the cases.
Pop the tray in the oven for approximately 18 minutes or until an inserted skewer comes out clean. Leave to cool completely before decorating.
To make the buttercream:
Use an electric beater / freestanding mixer to whisk the butter until pale. Sift in the icing sugar and cinnamon. Add the vanilla extract and then whisk until the mixture comes together (it will be very dry at this stage).
Whisk in the milk, a little at a time, until the buttercream has a spreading or piping consistency.
Spread over the cooled cupcakes and decorate as you wish.
Recipe reprinted with permission of CupcakesandCouscous. To see more recipes, click here.
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