Gingerbread Cupcakes

You can dress up these tasty little cupcakes for a festive celebration or enjoy them year round.

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Prep Time: 35mins Servings: Makes 12
  • 1 packet Edmonds Vanilla Cupcake Mix

    60g (4 Tbsp) margarine or softened butter

    2 eggs (size 6)

    125ml (½ cup) milk

    3 tsp treacle or dark molasses

    1 tsp ground cinnamon

    ½ tsp ground ginger

    ¼ tsp ground nutmeg

    ⅛ tsp ground cloves

    ICING:

    1 packet Edmonds Vanilla Frosting Mix (from pack)

    80g margarine or softened butter

    10ml (2 tsp) milk

    ¼ tsp ground cinnamon

    gold pearls and stars, to decorate

  • 1. Preheat oven to 180°C conventional or 160°C fan-forced. Line a standard 12 hole muffin tin with cupcake cases.

  • 2. Place the cake mix, butter, eggs, milk, treacle and spices into a medium mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 2 minutes, scrapping down the sides of the bowl occasionally. Spoon cupcake mixture into prepared cupcake cases.

  • 3. Bake for 20-25 minutes or until a skewer inserted into the centre of the cupcake comes out clean. Turn cupcakes out onto a wire rack to cool.

  • 4. Make the icing by placing the frosting mix, butter, milk and cinnamon into a small mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 3 minutes, scrapping down the sides of the bowl occasionally. Spread icing over the cooled cupcakes and decorate with gold pearls and stars.

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