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Gingerbread Cupcake Recipe

If only you could smell how good this Gingerbread Cupcake Recipe is.

I made them this afternoon and the aroma... I can not describe - you will have to make these to see what I mean.

But how did they taste you ask?

Just like a gingerbread recipe should - not to dry with a subtle ginger flavour. And light, was surprised how light these are, especially since it is a one bowl cake. Just a sensation.

Just like a gingerbread man but better, it is a cupcake. Everyone will love these, they are just delicious.

Gingerbread Cupcake Recipe
Ingredients
½ cup	self-raising flour
½ cup	all-purpose (plain) flour
¼ tsp	baking soda (bicarbonate of soda)
1 tsp	ground ginger
½ tsp	ground cinnamon
¼ tsp	ground nutmeg
½ cup	brown sugar
1	egg
3½ oz (90g)	butter, softened
¼ cup	milk
2 tbsp	corn syrup (golden syrup)
Method
1	Preheat the oven to 330°F (170°C).
2	Line a 12 cupcake pan, with cupcake papers.
3	Sift the flours, baking soda, ginger, cinnamon and nutmeg into a large bowl.
4	Add the remaining ingredients.
5	Using an electric mixer, beat until combined and lightens in color (about 2 minutes).
6	Divide the mixture evenly between the cake cases.
7	Bake for 30 minutes.
8	Remove tin from the oven, transfer to rack and cool.
Notes
Makes 12 Cup Cakes.
Store in an airtight container for up to 3 days.
These taste great without frosting but I think a cream cheese frosting would be good.

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Back to our Home Page for the most delicious Cupcake recipes ever. We get asked what type of cookware we use and I personally like the "non-stick" just for easy of cleaning.
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