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Tuesday, 13 December 2016

Twelve Days of Christmas - Gingerbread Cupcakes


Well...that's it folks. We are now officially in to the twelve day countdown to Christmas. I am both incredibly excited, but at the same time wondering how on earth it can already be here! Are you ready for it? Have you finished your shopping? -we haven't! Even though we aren't as organised as we usually are I'm still full of butterflies and excitement.

To kick of this years 'Twelve Days' Series I'm sharing with you my tried tested and very much loved gingerbread cupcake recipe. Gingerbread is such a festive treat but sometimes you don't want it in biscuit form, and for those times these little cakes are perfect. It's a slight twist on my original cupcake recipe, and for us it's just the right amount of sweet and ginger to mix with the smooth cream cheese frosting.


Ingredients: (makes 12)

80g of plain flour
95g of self raising flour
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of mixed spice
1/4 teaspoon of freshly grated nutmeg
1/4 teaspoon of salt
120g of butter at room temperature
100g of soft dark brown sugar
100g of treacle -or molasses
50ml of milk
1/2 teaspoon of vanilla
2 eggs at room temperature

For the frosting
75g room temperature butter
125g room temperature cream cheese
425g icing sugar


- Pre-heat your oven to 170°C and line a 12 hole cupcake tin with cases.

- In a bowl sieve both flours, the salt and spices and set aside for now.

- To a separate large bowl add the butter and brown sugar. If your sugar is lumpy a good idea is to push it through a sieve so you don't end up with lumps in your finished cakes. With an electric hand mixer cream these together until pale and fluffy. You can do it with a wooden spoon if you prefer, it will just take that bit longer. Then add your treacle and mix until combined.

- Crack in both eggs and beat for a minute or so, then add the milk and just mix it through. It can split at this point but try not to worry, it could simply be because the milk is too cold but it wont effect the end result.

-At this point you can add in all of the dry ingredients and mix until everything is smooth and fully combined.

-Bake for 20-22 minutes or until risen and a knife comes out clean. It's hard to tell with the colour but they should be a medium brown. Then leave to cool.

- While the cakes cool, beat your room temperature butter and cream cheese together, then slowly add in your icing sugar. Once it's all been added, beat for 1-2 minutes just to make sure there are no lump and everything is well combined.

-When your little spiced cakes are completely cool it's time to decorate! I piped on my frosting and topped them all with tiny gingerbread men sprinkles that I found on eBay, but you could do what you like with them.

And that's it, just enjoy with a cup of tea or a mulled wine.


Can you believe it's only...

Twelve Sleeps Til Christmas

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