Name: Gingerbread cupcakes with cinnamon buttercream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 12-15 cupcake cases; 200 g flour; 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; 2-3 Tbs milk

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Ingredients (15)

12-15	cupcake cases
200 g	flour
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

Cinnamon buttercream:

100 g	butter — softened
2 cup	icing sugar
1 tsp	cinnamon — ground
¼ tsp	vanilla — extract
2-3 Tbs	milk

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Method:

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.