Bake ‘delicious’ gingerbread cupcakes with 4 easy steps – recipe

Another sweet treat from Matthews Cotswold Farm. This time the baker is Gabriella Morelli who goes under the username . They have shared their delicious gingerbread .

Not only does it make 12 cakes but it only takes 30 minutes to prepare and 20 minutes to .

Even better it takes eight easy steps where cooks can get their family or friends involved. Perfect for pairing with an afternoon tea setup or tucking into along with a cup of tea.

The also includes how to make your own frosting to decorate them with.

Despite, the requiring a lot of ingredients to make the delicious cupcakes it will definitely be worth the wait.

How to make gingerbread cupcakes:

Ingredients:

Cupcakes:

• 220g Matthews Cotswold organic self-raising flour, sifted
• 120g unsalted butter
• 50g light brown soft sugar
• 50g dark brown sugar
• Three large eggs
• One teaspoon of ground ginger
• One teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Two tbsp golden syrup
• Two tbsp milk
• Pinch of salt

Frosting:

• 225g unsalted butter, softened
• 500g icing sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Pinch of nutmeg
• Three tbsp milk

To finish:

• 12 mini gingerbread man cookies

Method:

Firstly, preheat the oven to 180°C/160°C fan/gas four. Mix all the dried ingredients in a large mixing bowl.

Add the wet ingredients and whisk until well combined. Divide the mixture between 12 muffin cases and bake for 18-20 mins.

In the meantime make the frosting. With an electric mixer whisk the butter for five mins then add half of the icing sugar and beat for a few mins. Add the remaining sugar and beat for another two to three minutes. Now add the milk and vanilla and beat until well combined.

Add the buttercream to a piping bag fitted with any nozzle of your choice. Pipe the buttercream onto the cupcakes. Top the cupcakes with the gingerbread man cookies.