BLOGMAS DAY 23- Ginger and Cinnamon Cupcakes
These are the perfect christmassy cupcakes, using spices such as ginger, cinnamon, and nutmeg. It’s definitely a really nice alternative to making gingerbread.
- 150g light brown sugar
- 150g self raising flour
- 150g butter
- 3 eggs
- 1 tbsp milk
- 1/4 tsp nutmeg
- 2 tsp ginger
- 1 tsp cinnamon
- 200g butter
- 200g icing sugar
- 50g light brown sugar
- 2 tbsp milk
- pinch nutmeg
- 1 tsp ginger
- pinch cinnamon
Preheat oven to 180oC and put paper cupcake cases into a 12 piece muffin tin.
Cream together the sugar and butter.
In a separate bowl, mix together the flour and spices.
Mix the flour and eggs into the butter mixture, bit by bit, alternating between each, and then mix in the milk.
Spoon in the cake mixture into the cupcake cases.
Bake for 20 minutes, until golden brown and a knife comes out clean.
Allow the cakes to cool fully before frosting.
Put the butter and sugar in a saucepan.
Melt over a low heat, until all of the butter is melted, adding in the milk, and spices, until it resembles a toffee like sauce.
Beat the butter until it is softer and lighter in colour and consistency, adding in the icing sugar and 2 tbsp of the sauce.
Frost the cupcakes with this mixture, and drizzle over some extra sauce on top of each of the cupcakes.
These cupcakes are super yummy, but also very sweet, so definitely to be eaten in moderation. I also found that the cakes are just as delicious without the frosting, and are therefore quicker to make, and it’s also perfect for those who don’t have quite such a sweet tooth.
Let me know in the comments below if you’re going to give these cupcakes a try, and let me know how they go for you!