Gingerbread Cupcakes

I made my gingerbread men in miniatures to use as decoration along with some gingerbread sprinkles. The butter icing is flavoured with orange and amaretto.

In: Sweet Snacks


Cooking temperature: 160°C

Makes/Serves: small cupcakes

Ingredients

  • 100 g Butter
  • 100 g Soft Brown Sugar
  • 100 g Golden Syrup
  • 30 g Treacle
  • 2 Eggs
  • 120 ml Milk
  • 200 g Gluten Free Self Raising Flour
  • 0.13 teaspoon Xanthan Gum
  • 1 tablespoon Ground Ginger
  • 1 teaspoon Cinnamon

Method

  1. Measure the butter, sugar, treacle and syrup into a saucepan and gently heat to melt it all together. Take off the heat and leave to cool while you get the rest of the recipe ready and line a bun tin with cupcake cases.
  2. Weigh out the flour, then measure the spices and xantham gum (if using) into a bowl and mix together thoroughly. I use my whisk to do this (before it goes in the wet ingredients).
  3. In a large mixing bowl, give the eggs a whisk and then whisk in the milk.
  4. When the sugar and syrup mixture has cooled enough that it won't scramble the egg, whisk it into the egg and milk mixture. It's ok for it to be warm, but shouldn't feel hot to the touch.
  5. Finally mix in the dry ingredients.
  6. You will have a runny batter which you can pour into the cupcake cases to about three quarters full.
  7. Bake for 20 mins, or a little extra if not quite done.