Friday, 6 December 2013

Christmassy Gingerbread Cupcakes

When my music ensemble organises a recital, I'm always the one in charge of the cake. We like to be nice and informal afterwards and have a cup of tea with the audience... and well we just all really like cake. For our upcoming Christmas concert I thought what we needed was Christmassy cupcakes, (and mince pies, and mulled wine obviously... but still cake) so here's the recipe for my Gingerbread cupcakes.


Christmas cupcake baking100g butter or margarine                              
175g soft brown sugar
2 eggs
150g self raising flour
60g natural yoghurt
2 tsp ginger
1/2 tsp ground cinnamon
 Pinch of nutmeg

For the icing:
50g soft brown sugar
200g butter
200g icing sugar


  • Preheat the oven to 180C/160C fan/ gas 4.
  • Cream together the butter and sugar until light and fluffy. 
  • Beat the eggs into the mixture, one at a time.
  • Sift in the flour with the spices, and stir through the yoghurt.
  • Place 12 paper cupcake cases into a muffin tin and divide the mixture between them. 
  • Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack. 
  • For the icing: while the cupcakes are cooking place 50 grams of the butter in a pan with the brown sugar and cook over a low heat until melted. Leave to one side to cool to room temperature. 
  • In a large mixing bowl beat the butter until smooth, then start to sift in the icing sugar, stirring regularly. Add the toffee sauce and stir until thoroughly incorporated.
  • Put the icing in a piping bag and pipe onto the cupcakes. Dust some cocoa powder over the cupcakes.

This makes lovely soft and light cupcakes with a gingerbread flavour! So enjoy.

Christmas cupcake baking

Emily Kate

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