Gingerbread is an essential Christmas flavour.
- 150g Unsalted Butter
- 150g Light Brown Sugar
- 3 Eggs
- 150g Self Raising Flour
- 1.5 tsp Ground Ginger
- 1/2 tsp Ground Cinnamon
- 1 tbsp Milk
- 50g Unsalted Butter
- 250g Icing Sugar
- 1 tsp Vanilla Extract
We make gingerbread every Christmas but I’ve never made gingerbread cupcakes before. They look super cute and since it’s Christmas it’s the perfect time to make them. We’ve still got left over gingerbread house left but you can’t have too much gingerbread at Christmas, right?
I found these gingerbread cake decorations in B&M in a set with gold stars, silver balls and silver sprinkles but you can find them online too. You could even make mini gingerbread men or use shop bought ones but I think these tiny decorations are cute!
Preheat the oven to 180ºc and line a cupcake tin with 12 liners.
Cream together the butter and sugar until pale and smooth, Add the eggs one at a time, adding a little flour between each egg.
Add the remaining flour and the spices before stirring in the milk.
Divide into the cupcakes cases and bake for 15 – 20 minutes. Remove and allow to cool.
Make the buttercream by beating the butter and vanilla extract until soft, then adding the icing sugar.