Gloverly Cupcakes

I feel like I might be overdoing the gingerbread baking a bit this year! But it’s so Christmassy I can’t resist! I always make a box of 6 cupcakes for the girls teachers and teaching assistants for Christmas, it gives me a good excuse to try another recipe or a new decoration. Click here to find out more.

The recipe is from the Hummingbird Bakery Cake Days book, I have made it before and it’s delicious!

Gingerbread Cupcakes

Makes 16

For the sponge

140g butter, softened

200g caster sugar

60g black treacle

60g golden syrup

2 large eggs

2 large egg yolks

310g plain flour

1 tbsp cocoa powder

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

2 tsp baking powder

1 tsp salt

240ml hot milk

For the frosting

600g icing sugar

100g butter

250g full fat cream cheese

1 tsp lemon zest

Line 2 muffin trays with 16 cases. Pre-heat the oven to 170 fan.

Using an electric mixer, cream together the butter and sugar till pale and fluffy. Gradually add the golden syrup, treacle, eggs and egg yolks and mix till evenly combined.

Sift together the flour, cocoa powder, spices, baking powder and salt. Add the dry ingredients to the butter and egg mixture, mixing on a low speedy in two or three batches, alternating with the hot milk. Continue to mix on a medium speed till well incorporated and smooth.

Divide between the muffin cases, be careful not to over fill, they should be around 1/2 to 2/3rd full. Pop in the oven and bake for 15-18 mins or until risen and springy to touch. Remove from the oven and leave to cool briefly in the tin before placing on a wire rack to cool completely.

To make the frosting, use an electric whisk or free standing mixer with paddle attachment, slowly whisk the icing sugar with the butter until no large lumps of butter remain and the mixture is a sandy consistency. Add the cream cheese and mix on medium-high speed until the frosting is light, fluffy and smooth. Stir in the lemon zest.

Pipe onto the cupcakes and top with your choice of decorations. I made some mini gingerbread houses and dipped them in dark chocolate.