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Gingerbread Cupcakes

Gingerbread Cupcakes

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) Meadow Fresh 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) Meadow Fresh 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.

Ratings

Jess Jewell
Invercargill

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