Gingerbread Cupcakes with Cinnamon Buttercream
These are Christmas all wrapped up in a cupcake. I doubt anyone will be able to resist these delicious treats. I hope that there is one next to my stocking on Christmas Eve.
Equipment
Ingredients
- 25 gr cornflour
- 190 gr plain flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- ½ tsp salt
- 2 large eggs room temperature
- ⅓ cup molasses 80 ml
- ⅓ cup whole milk room temperature
- 115 gr unsalted butter room temperature
- 100 gr dark brown sugar
- 1 tsp Nielsen Massey Pure Vanilla Extract
Buttercream
- 225 gr unsalted butter room temperature
- 1 tsp Nielsen Massey Pure Vanilla Extract
- 1 tsp ground cinnamon
- 450 gr Icing Sugar
- 3 tbsp cream or milk
Instructions
- Preheat the oven to 180ºc and line a 12 hole muffin tin with paper cases.
- Sieve the flour, cornflour, spices and salt together.
- Place the butter and sugar into a mixing bowl and mix until light, fluffy and pale in colour.
- Add the eggs one at a time until each is incorporated before adding in the next.
- Add in the vanilla extract followed by the molasses.
- Once combined add in half of the flour mixing on low speed and once combined add in the milk.
- Finish by adding in the remaining flour and mix until just combined or you will end up with tough cupcakes.
- Spoon the batter into the cupcake cases and place in the oven for between 15-20 minutes until a toothpick comes out clean when inserted.
- Once cooled make the buttercream.
Buttercream
- Place the butter in a mixing bowl and beat until soft and fluffy. Add in the icing sugar and cinnamon as well as the vanilla extract and beat until combined.
- Add the milk one tablespoon at a time so you only add what you need until you achieve the desired consistency.
- Spoon the mixture into a piping bag with a star nozzle fitted and pipe onto the cupcakes.
- Top with festive decorations.
