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ProCook Gingerbread Cupcakes

Gingerbread Cupcakes

5 from 4 votes
Prep Time 25 mins
Cook Time 15 mins
Servings 24 cupcakes

Ingredients
  

For the cupcake

  • 200 g unsalted butter
  • 150 g dark brown sugar
  • 300 g golden syrup
  • 350 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 3 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 100 ml semi-skimmed milk
  • 2 medium eggs

For the icing

  • 200 g unsalted butter
  • 400 g icing sugar
  • ½ tsp lemon juice
  • 1 lemon (grated rind)
  • 1 splash semi-skimmed milk

Instructions
 

For the cupcakes

  • Preheat the oven to 170°C and line a cupcake tray with cupcake cases
  • Add the butter, brown sugar and golden syrup to a pan and melt gently on a medium heat, stirring constantly
  • In a large bowl sift the flour and bicarbonate of soda together, and add the spices
  • Add the wet ingredients to the flour mixture before stirring to combine
  • Add the eggs and milk and mix well
  • Fill each cupcake case until ⅔ full and bake for 12-15 minutes until golden brown
  • Leave to cool in the tin before removing to a cooling rack

For the icing

  • Using an electric mixer mix the butter for approximately 30 seconds until it becomes light and fluffy
  • Add the lemon juice and rind and mix together
  • Sift in the icing sugar along with 1 tbsp milk at a time to create a smooth icing. If it becomes lumpy, add another 1 tbsp milk to loosen
  • Using a piping bag, top each cupcake with icing and stick a small gingerbread star in the top