It is a well known fact among my good friends and family that I have just about the sweetest tooth going and so, I am unable to resist anything remotely sugary treat-like. I particularly adore anything sugary and gingery and despite not being the most naturally talented in the baking stakes, I was most excited to find this easy gingerbread cupcake recipe.
The recipe comes from a book called Cupcakes (of course) by Susannah Blake and is really easy, even for people who aren't that great at baking like my good self :)
Gingerbread Cupcakes with Lemon Icing - By Susannah Blake:
50g Brown Sugar
2 tbsp Golden Syrup
2 tbsp Black Treacle
1 tsp Ground Ginger
1 egg, beaten
2 pcs Stem Ginger, drained and chopped
115g Self-Raising Flour
You will need 12 cupcake cases and a 12 hole muffin tin.
Preheat the oven to 170ºc (325ºf, Gas 3).
Put the butter, sugar, golden syrup, treacle and ground ginger in a saucepan and gently heat until melted. Remove from the heat and stir in the milk then beat in the egg and stem ginger.
Sift the flour into the mixture and fold in. Spoon the mixture into the paper cases and bake for about 20 minutes until risen and a skewer comes out clean and transfer to a wire rack to cool.
For the decoration you will need:
2 tbsp Lemon Juice
200g Icing Sugar, sifted
2-3 pieces of Stem Ginger drained and chopped
Pour the lemon juice into a bowl and gradually sift in the icing sugar, stirring as you go until smooth, thick and spoonable. Spoon the icing over the cakes, top with a few pieces of stem ginger on each one and leave to set...
The book has so many gorgeous looking recipes in it with beautiful photographs and can be bought from Amazon HERE!