Gingerbread cinnamon cupcakes - recipe

Ingredients

Recipe , Cinnamon , Cupcakes , Gingerbread

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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.

For this step you'll need:
- 150g Unrefined light muscovado sugar
- 150g Self-raising white flour
- 1tsp Ginger (ground)
- ½tsp Cinnamon
- pinch Nutmeg grated
- 3 Eggs whole
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.

For this step you'll need:
- 50g Butter (unsalted)
- 50g Unrefined light muscovado sugar
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.

For this step you'll need:
- 150g Butter (unsalted)
- 200g Icing sugar
6
Finally, pipe the frosting on to the cupcakes, drizzle with the remaining toffee sauce and sprinkle with ground cinnamon.

For this step you'll need:
- pinch Cinnamon

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Giant cupcake ⇒