Ingredients Jump to Instructions ↓

  1. 75g unsalted butter, softened

  2. 100g caster sugar

  3. 125ml black treacle

  4. 1 large egg (we used a Large Baking Egg)

  5. 1 large egg yolk (we used a Large Baking Egg yolk)

  6. 175g all-purpose flour, or plain flour

  7. 1tbsp cocoa powder

  8. 1 1/4tsp ground ginger

  9. 1tsp ground cinnamon

  10. 1/2tsp ground allspice

  11. 1/2tsp ground nutmeg

  12. 1/4tsp salt

  13. 1tsp baking soda

  14. 125ml cup hot milk

  15. 120g butter, softened

  16. 200g icing sugar, sifted

  17. 1tsp vanilla extract

  18. 2tbsp milk 12-hole muffin tin

  19. 12 cupcake cases

Instructions Jump to Ingredients ↑

  1. For the gingerbread cupcakes: Preheat the oven to 175˚C/350˚F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.

  2. In a clean, large bowl cream the butter with the sugar. Add the treacle and the egg and egg yolk.

  3. In a separate clean, large bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.

  4. Dissolve the baking soda in the hot milk.

  5. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.

  6. Spoon the batter evenly into the cases.
 Bake for 20 mins or until slightly springy to the touch.

  7. Allow to cool for a few mins in the pan and transfer to a wire rack to cool.

  8. For the buttercream: Cream the butter in a clean, large bowl until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined.

  9. Use a piping bag to pipe the buttercream onto the cupcakes in an iced-rose design and decorate with a mini, edible gingerbread man.


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