Home Recipes Cupcakes Gingerbread Cupcakes

Gingerbread Cupcakes

Gingerbread-Cupcakes.jpg

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

Prep Time: 35mins
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Ingredients

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

Method

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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