Good evening everybody! Tonight’s entry is a late one as I have been busy at home this weekend visiting my family before Christmas. There’s nothing quite like being at home and catching up with everyone and I can’t wait until next weekend when I can come home for longer than just two nights!
As the amount of time I’ve spent in the kitchen working on my Christmas bakes has increased, so has my waistline, and I will definitely be limiting the time I spend munching on my sweet treats in the new year… Until then though, I will find it very hard to resist the treats that Christmas will bring, so if anyone has any helpful hints for this I’m all ears!!
Right, now on to the cupcakes. I think gingerbread is my all-time favourite Christmas flavour, so I’m really excited to share this recipe with you 🙂 As with a few of my other posts, these cupcakes were made following a Hummingbird Bakery recipe (from their Cake Days Cookbook), with the addition of some gingerbread decorations (the recipe for which will be coming soon). The lemon zest in the cream cheese frosting matches the ginger flavour perfectly and keeps the cupcake from being too sickly sweet – I could eat these all through the year! The compliments I received from these at work were definitely my best yet, so I encourage you all to give these a go and earn some brownie points 😉
I hope you enjoy!
Ingredients (Makes 12 Cupcakes)
For the cupcakes:
140g Butter, softened
200g Caster Sugar
60g Black Treacle
60g Golden Syrup
2 Large Eggs
2 Large Egg Yolks
310g Plain Flour
1 Tbsp Cocoa Powder
1 Tsp Ground Ginger
1 Tsp Ground Cinnamon
1 Tsp Ground Nutmeg
2 Tsp Baking Powder
1 Tsp Salt
240ml Hot Milk
For the icing:
600g Icing Sugar
100g Butter, softened
250g Full-Fat Cream Cheese (Philadelphia works best for me)
1 Tsp Lemon Zest
For the cupcakes:
– Preheat the oven to 180C/160C Fan/350F and line a 12-holed muffin tray with cupcake cases (American sizes – bigger than the standard UK fairy cakes).
Add the butter and sugar to a large mixing bowl and cream together for at least 5 minutes until pale and fluffy.
Add the treacle. Golden syrup, eggs and egg yolks and continue mixing everything together until all the ingredients are evenly combined.
In a separate large mixing bowl, sift together the flour, cocoa powder, spices, baking powder and salt.
Add a third of the dry ingredients to the cake batter and mix together until well combined, then add a third of the hot milk and continue mixing until you have a smooth batter. Repeat this process until all the dry ingredients and milk have been added.
Add equal amounts of cake batter to the cupcake cases, filling until they are approx. two-thirds full.
Place in the centre of the oven and bake for 20 minutes, until the cupcakes have risen and are springy to the touch, and a skewer can be inserted in them and come out clean.
Leave to cool for 5 minutes in the tin before moving to a wire rack and letting them cool completely.
For the icing:
Add the butter and icing sugar to a large mixing bowl and slowly whisk them together until no lumps of butter can be seen and the mixture resembles sand.
Add the cream cheese to the bowl and mix until you have a light, fluffy and smooth frosting. Finally stir in the lemon zest.
* Mix the frosting together only until everything is combined, it is very easy to over mix cream cheese frosting and it can become runny very quickly!
Once the cupcakes are cool, divide the frosting between the 12 cakes and either smooth it on with a palette knife or pipe on using your preferred icing nozzle (I used a Wilton No. 1 star nozzle) and top with any decorations.
Coming Next: Christmas Shortbread