Christmas is all about home comforts, and for me the warming spice of ginger cake is the epitome of comfort food.
This richly flavoured cake base combined with a cinnamon cream cheese frosting creates the perfect balance of sugar and spice. Brilliant to take to a Christmas party or share with your colleagues, these cupcakes are easy-to-make and a homely way to enhance the Christmas spirit. Alternatively, box them up and hand them out as presents and finish with ribbon. A smiley-faced gingerbread man in a cupcake is bound to brighten up anybody’s day after all!
Ingredients (makes around 13 cupcakes)
To make the ginger cake sponge:
- 140g unsalted butter
- 200g caster sugar
- 60g black treacle
- 60g golden syrup
- 2 eggs, plus 2 egg yolks
- 300g plain flour
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 2 tsp baking powder
- ½ tsp salt
- 220ml milk, warmed
For the cinnamon cream cheese frosting:
- 400g icing sugar
- 225g cream cheese
- 50g butter, softened
- 1 tsp vanilla essence
- 1 ½ tsp ground cinnamon
Around 13 mini gingerbread men biscuits
Use cinnamon for a light dusting
- Preheat the oven to 190C. Line muffin trays with 13 cases.
- Beat the butter and sugar together until creamy. Beat in the treacle, syrup, eggs and egg yolks until combined.
- Sift together the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then beat in half of the warm milk. Add the rest of the flour mixture and the remaining milk and beat until well combined.
- Spoon the mixture into the cases and bake for 20 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool.
- To make the cream cheese frosting, beat together the cream cheese, butter and vanilla essence.
- Gradually add the icing sugar until the mixture is fully combined and smooth and then mix in the cinnamon.
- Pipe the cream cheese icing onto the cupcakes. Make a slot in the centre of the cupcakes with a knife and put a gingerbread man in the middle of each cupcake.
Finish with a sprinkle of cinnamon and enjoy!
Images&Recipe by, Charlotte Raffe from WebofBakes