Milk Bubble Tea

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Gingerbread cupcakes

It has been a while since I have done some baking, my dad is coming over for lunch today so I got all festive and these gingerbread cupcakes were born! How amazing are the cup and saucer cupcake moulds. My dad actually bought me these last Christmas but I never got around to using them, they just sat in my baking drawer collecting dust (icing sugar dust, of course) until now, oops. You can buy them from Wilkinson’s and you get 4 cup cupcake moulds and saucers, aren’t they adorable? Then I recently spotted this post by Lauren, feeling all inspired by them, I figured I would add my own little twist to these cupcakes, my dad loves ginger and gingerbread, so they make the perfect after dinner treat.
Continue reading below for the recipe on how to bake them yourself…
gingerbread cupcakes standI wasn’t sure how to make a mix for just four cupcakes, so this recipe will make around 10-12 cupcakes, I figured they wouldn’t go to waste (not in this house!)

For the cupcakes, you will need:
140 grams of unsalted butter
200 grams of golden caster sugar
60 grams of golden syrup
60 grams of treacle
1 teaspoon of ground ginger
two large fresh eggs
300 grams of plain flour
two teaspoons of baking powder
half a teaspoon of salt
240ml of warm milk

gingerbread cupcakes frosting hollySo, first things first, when you are ready… pre-heat your oven. to 180 degrees. Take a large mixing bowl, add the unsalted butter (at room temperature, it is much easier to work with when it’s soft) gently beat in with the sugar until the mixture is light and fluffy.

Next mix in the syrup, the treacle and the two eggs until they are all nicely combined. Now add the dry stuff, so gently sift in the flour, the salt and the baking powder. Slowly adding in the warm milk as you mix.

Now carefully scoop the mixture into the silicon tea cup cupcake cases and then the remaining mixture into cake cases in a baking tray, I like to make my cupcakes pretty big in size, so it’s up to you how much you want to spoon in, be careful not to overfill the cases though!

Pop the cakes into the silicon teacup cases (not the plastic saucers though as they will burn!) into the oven for around 20-25 minutes to bake, until nice and golden, I love the smell in the kitchen at this point. To make sure your cupcakes are baked fully, take a wooden skewer and pop it into the middle of the cupcake, if it comes out clean your cupcakes are done, if not pop them back in the oven for another 5 minutes or so.
Gingerbread cupcakes santaWhilst leaving the cupcakes to cool, it’s time to make the buttercream frosting. The best part in my opinion, especially licking the bowl and spoon after, mmmm.

For the buttercream you will need:
200 grams of unsalted softened butter
500 grams of icing sugar
1 and a half tablespoons of milk

In a large bowl add the butter, and slowly add the icing sugar, if you are a weakling like myself, feel free to whisk this as this part does take quite a lot of elbow grease! Mix it well on a high setting, until nicely combined. I always turn my spoon upside down to see if my buttercream is stiff enough to pipe onto the cupcakes.

Now pipe the buttercream frosting onto the cupcakes, the saucers are really slippery, so it’s much easier to pipe the icing onto the silicon teacup moulds when they are not on the saucers. After piping decorate with sprinkles, marshmallows, whatever you fancy! I was feeling super festive so I added gingerbread men (appropriate) snowflakes, rudolph, and the likes! What do you think of these cupcakes?

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Comments

  27. Lor says

    These are absolutely adorable and I’m sure taste even better! Gingerbread is one of my favourite things about the holidays. Thank you for sharing! – pinned the top picture 🙂

    ~Lor @ cozycomfyhome.com

    Reply

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