Gingerbread cinnamon cupcakes

  • Total Time

    50m
    • Prep Time

      30m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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Whilst these cupcakes use Christmas flavours, we think they are lovely all year round. They go very nicely with cup of coffee too.  

Method

  1. Preheat the oven to 180˚C (fan 160˚C, gas mark 4). Place twelve paper cupcake cases into a muffin tin.

  2. Cream together the butter and sugar. Sift the flour together with the spices. Gradually mix the eggs into the creamed butter and sugar, alternating with the flour. Finally, stir through the milk.

  3. Dollop the mixture in the cupcake cases and bake for 15–20 minutes until golden. Remove from the oven and leave to cool.

  4. For the frosting melt 50g of the butter in a pan with the muscovado sugar. Add 2 tablespoons of the milk and stir to form a thick toffee sauce.

  5. Beat the remaining butter until smooth. Then sift in the icing sugar and add the toffee sauce, except back about two - three tablespoons, stirring thoroughly.

  6. Finally, pipe the frosting on to the cupcakes, drizzle with the remaining toffee sauce and sprinkle with ground cinnamon.

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