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Gingerbread Cupcakes
2018-11-27- Cuisine: Christmas, Good For Kids
- Course: Desserts
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Cook Time : 25m
- Ready In : 15m
These cupcakes are so festive and packed with that irresistible gingerbread flavour.
Ingredients
- 220g brown sugar
- 3 eggs, room temperature
- 225g plain flour
- 1 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tbsps cinnamon
- 1 tbsp ginger, freshly grated
- 1/2 tsp ground cloves
- 1 tsp ground cardamom
- 1/2 tsp sea salt
- 170g butter, melted
- 160ml cream
- For the Icing
- 340g cream cheese, room temperature
- 90g butter, room temperature
- 160ml maple syrup
- 150g icing sugar
- gingerbread cookies to garnish
Method
Step 1
Line muffin tins with baking cups. Preheat oven to 190C. Whip brown sugar and eggs together until foamy. Put flour, baking powder, bicarbonate of soda, cinnamon, cloves and cardamom into a sifter together. Sift over egg mixture. Add fresh ginger and sea salt. Gently stir to combine.
Step 2
Combine the melted butter and cream, then slowly add to the batter. Pour batter into baking cups 90% full. Bake for 20-25 minutes or until a toothpick comes out clean when inserted. Set aside to cool.
Step 3
For the icing, combine cream cheese and butter together in a mixing bowl. Beat until smooth. Add the maple syrup and icing sugar and mix until combined. Pipe it the icing onto each cupcake and top with a gingerbread cookie.
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