Gingerbread Cupcakes

Gingerbread is just for kids? Says who!! These are so easy to make, and go with so many drinks and dinners that they’re just too good to pass up on!

Top them with some Candied Orange Peel if you’d like to really make them Extra-Special!

To Make 10 Cupcakes
175g Butter, softened
175g Caster Sugar
4 Eggs
350g Plain Flour
2tsp Baking Powder
1/2tsp Allspice
1/2tsp Ground Ginger
1/2tsp Ground Cinnamon
1/2tsp Ground Nutmeg
Pinch Salt
100ml Milk
Zest of 1 Orange
1 Drop Vanilla Extract

For the topping you’ll need
150g Butter, softened
100g Icing Sugar
Zest of 1 Orange
Pinch of Ground Ginger
Candied Orange Peel (optional)

1. Preheat an Oven to 160C
2. Cream together the Butter and Sugar. When it’s light and fluffy, start to add the Eggs, one at a time – make sure that you keep the mixture moving whilst adding the Eggs in. The mixture will look like it has split into different layers, but that’s normal, so don’t worry!
3. Sift all the dry ingredients into the mixture, before adding in the Milk, Orange Zest and Vanilla, then stir well and fold the Flour in gently.
4. When everything is combined, spoon a tablespoon of the mixture into individual cupcake cases, which are best sat in cupcake trays or Yorkshire pudding tins. Bake for twelve to fifteen minutes.
5. Remove from the Oven, and leave to cool whilst you make the Butter Icing.
6. Cream the Butter with the Icing Sugar for the Topping with a Wooden Spoon until smooth. Add the Orange Zest, stir in then spread over the top of the cooled cakes. Top each with a pinch of Ground Ginger and some Candied Orange Peel if you wish.

Photo Courtesy of: shimelle