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Wednesday, 14 December 2011

Gingerbread Cupcakes

Hi Guys!! You might remember me writing about making Gingerbread Ice Cream last month, and in that post I mentioned I was on an xmas cooking manifesto, list and all =P. Well on that list, gingerbread appears most commonly and in many shapes and forms. So apart from ice cream, I have shakes, smoothies, cake, biscuits, macarons.....and cupcakes!! Yes, I made Gingerbread Cupcakes =D And they tasted SO GOOD!!! I LOVE how these turned out!! And they tasted even better with the sweet butter icing.

I just wish I was better at making food look so mouth-wateringly incredible and flawless, let along being an even remotely decent food-stylist. Some blogs have the most incredible pictures, food-styling I would never have even thought of! And everything seems to turn out so perfect!! I couldn't even achieve such perfection if I was more careful and delicate than I already am. Oh well, I guess you could say it looks more homely and appetising with all the flaws, sorta like a signature of an amateur home cook =).

I reckon these would taste even better with some sort of spiced frosting, like cinnamon....mmmm. And I SO should have put mini gingerbread men on top!! Next time ;).

This was really easy to make as well, I actually eye-balled all the amounts I put in, didn't bother measuring because after cooking for so long I've got a rough idea of what all these volume measurement amounts look like. Anyways, if you like gingerbread and cake then this is the recipe for you!!! Definitely give it a go, you won't be disappointed with the result (if you follow the recipe that is =P).

Just a note, I actually made half the recipe, because there's only a few of us in the house at the moment, with half of us off jet-setting. But by all means, make a whole batch! I'm sure you'll manage to finish them =D. I also used a silicone cupcake mould for the first time, and it was excellent! So easy to pop the cupcakes out and so easy to clean. Plus, it's reusable and you don't need cupcake liners!

Gingerbread Cupcakes

1 & 1/2 cups all-purpose flour
2 tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 & 1/2 cups unsalted butter, room temperature
3 tbsp golden syrup
4 eggs, room temperature
3/4 cup brown sugar
1 tsp vanilla extract

113g unsalted butter, room temperature
80g icing sugar
1/8 tsp vanilla extract

1. Preheat oven to  180C (350F). Line muffin tins with cupcake liners (or use a silicone mould like I did!). Sift flour together with spices.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add the golden syrup, and beat until combined. Add eggs one at a time, beating until well incorporated. Beat in vanilla. Reduce speed to low and slowly add in flour.

3. Spoon out batter into cupcake liners to 3/4 full. Bake in oven for 25 mins or until a skewer inserted into the centre of a cupcake comes out clean. Cool completely before icing. 

4. To make the frosting, beat butter using an electric mixer until light and fluffy. Reduce speed of mixer and add in icing sugar and vanilla extract and beat until smooth and creamy.


Onwards with the Xmas Cooking-Spree!!! Enjoy =D xx


  1. Yum! These cupcakes look amazing!!

  2. Thanks Patty =D hope you've been well!


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