Gingerbread Cupcakes

I am mad about ginger.  I seem to have baked a lot of gingery goods lately, but I can’t stop myself, it’s such a winning flavour and perfect for the season.  I’m not a person who travels well (pretty much every form of transport makes me queasy/terrified), and it was a happy day indeed when I heard that ginger can ease sickness.  Whenever I’m on a journey, I can have a medically-approved packet of ginger nuts / chocolate coated ginger.  Just what the doctor ordered!

Gingerbread Cupcakes

Hummingbird Bakery Cake Days, makes 16

Ingredients:

140g butter, softened

200g caster sugar

60g black treacle

60g golden syrup

2 eggs

2 egg yolks

310g plain flour

1 tbsp cocoa powder

1 tsp ground ginger

1 tsp cinnamon

1 tsp nutmeg

2 tsp baking powder

1 tsp salt

240ml hot milk

Icing:  600g icing sugar, 100g softened butter, 250g full-fat cream cheese, 1 tsp lemon zest

Method:

1.  Preheat the oven to 190C, line a tin with paper muffin cases.

2.  Cream the butter and sugar together.

3.  Add the treacle, golden syrup, eggs and yolks and mix until evenly combined.

4.  Sift together the flour, cocoa, spices, baking powder and salt.  Add to the other ingredients in 2-3 batches, alternating with the hot milk.  Mix until it makes a smooth batter.  Inhale – at this stage it begins to smell so good!

5.  Divide between the paper cases, filling 2/3 full.  Bake for 18-20 minutes.

6.  Cool in the tin for a while, then transfer to a wire cooling rack until completely cool.

7.  Make some icing too:  use an electric whisk to mix the icing sugar with the butter until it’s sandy.  Add the cream cheese and mix until light and smooth.  Stir in the lemon zest.  Ice the cakes, and add decorations, such as gingerbread man sprinkles or a piece of crystalised ginger.

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