Gingerbread Cupcakes

Nothing says Christmas quite like gingerbread. Sometimes I’m craving a cupcake and not a biscuit though, and so I thought I’d combine the two together

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The Frosting

I use my usual cream cheese frosting recipe for these cupcakes. I didn’t want to use buttercream as I thought that would make them a bit too sweet. If you’re not a fan of cream cheese frosting, I’d recommend ermine buttercream instead!

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Method:

1. Line your cupcake tray with 6 cases and pre heat your oven to 160c Fan

2. Cream your butter and sugar together until it has lightened in colour and looks fluffy

3. Add your golden syrup and mix this in until fully combined

4. Add your eggs, flour and spoces and mix by hand until it’s all fully incorporated

5. Split your batter evenly between your cases and pop them in the oven to bake for 22-25 minutes

6. Take your cupcakes out of the oven, you’ll know they’re ready when they spring back when pressed

7. Leave your cupcakes to cool

8. To make your frosting, beat your butter and icing sugar together. Make sure you’re using room temperature butter and add your icing sugar in increments

9. Add your cream cheese and mix again using an electric mixer until it’s smooth and thick

10. Pipe your frosting on using a star shaped tip

11. Cut your gingerbread men’s legs off (cruel I know) and then slot the head ends into your frosted cupcakes