Gingerbread Cinnamon Cupcakes
23 Reviews
How to make gingerbread cupcakes
These gingerbread cupcakes really are an all-year crowd pleaser, whether it's with a cup of tea or sharing with loved ones at Christmas time.
Topped with lashings of buttercream flavoured with Billington's light muscovado and cinnamon, and drizzled with sticky toffee sauce, what's not to love?
If you're all about cinnamon, spice and all things nice, we think you'll love our cinnamon rolls or maybe try something a little more challenging with our cinnamon spiced tear and share bread...
Method
Step 1
Preheat the oven to 180˚C (fan 160˚C, gas mark 4). Place 12 paper cupcake cases into a muffin tin.
Step 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.
Step 3
Dollop the mixture in the cupcake cases and bake for 15–20 minutes until golden. Remove from the oven and leave to cool.
Step 4
For the buttercream 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.
Ingredients for this step
- Unsalted butter (softened) (200g)
- Billington's Unrefined Light Muscovado Sugar (50g)
- Milk (whole) (1 tbsp)
Step 5
Beat the remaining butter until smooth. Then sift in the icing sugar and add the toffee sauce (save 2-3 tablespoons for later) stirring thoroughly.
Ingredients for this step
- Unsalted butter (softened) (200g)
- Silver Spoon Icing Sugar (200g)
Step 6
Finally, pipe the buttercream on to the cupcakes, drizzle with the remaining toffee sauce and sprinkle with ground cinnamon.
Ingredients
For the Cupcakes
- 150gUnsalted butter (softened)
- 150gBillington's Unrefined Light Muscovado Sugar
- 150gAllinson's Self Raising Flour
- 1 tbspGround ginger
- 1 tbspGround cinnamon
- 3Free range large egg(s)
- 1 tbspMilk (whole)
For the Buttercream
- 200gUnsalted butter (softened)
- 50gBillington's Unrefined Light Muscovado Sugar
- 3 tbspMilk (whole)
- 200gSilver Spoon Icing Sugar
- 1Ground cinnamon