Gingerbread Cupcakes

These Gingerbread Cupcakes with sweet cream cheese frosting are deliciously
moist and slightly dense. With the most cherished of old-world Christmas
flavours - sweet from treacle and dark brown sugar, warming from ginger, cloves
and allspice. They are a scrumptious teatime treat and perfect to have on-hand
during the Christmas holidays. No Christmas is complete without these super
delicious, flavoursome Christmas cakes!

Servings: 16

Author:

Prep Time
30 minutes

Cook Time
25 minutes

Cooling time
3 hours

Total Time
3 hours, 55 minutes

Course:

Dessert Snack

Cuisine:

European

Keywords:

Christmas cupcakes Festive cakes Gingerbread

Instructions

1 Pre-heat oven to 190℃ (170℃ fan forced)/375℉. Line a 12-hole muffin tin with
cupcake liners. Set aside.
2 The butter mixture - Add the dark brown sugar, treacle syrup and butter to a
medium saucepan. Place over low heat and bring to a gentle boil, stirring to
dissolve the sugar. Boil gently for 2 minutes or until smooth. Remove from heat
and set aside to cool off for 15 minutes.
3 The flour mixture – While the butter mixture is cooling, sift the flour, ginger,
all spice, ground cloves and Bi-Carb soda in a large bowl. After sifting, whisk
together until well combined. Set aside.
4 The egg mixture – In a separate medium size mixing bowl, whisk together milk,
vanilla bean paste/pure vanilla extract and eggs until smooth (1-1½ minutes).
Set aside.
5 Combine the dry ingredients with the wet ingredients - Pour the butter mixture
into the flour mixture and using a scraping spatula gently fold in until just
combined. A few streaks are ok. Stir in the egg mixture and the chopped ginger.
6 Get ready to bake - As the mixture is quite wet, use an ice cream scoop or a
scoop with a lever, to divide the mixture between the cupcake liners, filling
each one about ¾ full (NOTE 5). Transfer the muffin tin to the oven and bake for
20-25 minutes or until wooden toothpick inserted into the centre comes out clean
(as ovens vary remarkably, please use your discretion and bake according to the
instructions of your oven).
7 Remove and cool - Remove from the oven and cool in the pan for 10 minutes.
Remove from the pan along with the cases and cool on a metal rack with the right
side up until completely cooled (I leave mine overnight), before frosting with
Cream Cheese Frosting [https://deliciouslyindian.net/cream-cheese-frosting/].
https://deliciouslyindian.net/gingerbread-cupcakes/

Gingerbread Cupcakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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