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

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)
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.
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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