Gingerbread cupcakes
175g unsalted butter, softened
125g dark muscovado sugar
50g golden syrup
3 eggs, beaten
3 tsp baking powder
2 and a half tsp ground ginger
1 tsp ground cinnamon
a good pinch each of ground allspice and ground cloves
a good grating of nutmeg
pinch of salt
2-3 tbsp milk
These are lovely and light and with all their warming spices have a delicious Christmassy flavour.
Line a cupcake tin with paper cases. This recipe makes 12-16 depending on the size of the cases. Preheat the oven to 180C.
Cream together the butter, sugar and golden syrup using an electric mixer until light and fluffy. Gradually add the beaten eggs, mixing well between each addition and scraping down the bowl occasionally with a rubber spatula to make sure the mixture is well combined.
Sift in the flour, baking powder, spices and salt a little at a time and continue mixing. Finally add the milk and mix well. Divide the mixture between the paper cases, filling them about two-thirds full (they will rise quite a bit in the oven).
Bake for about 20 minutes or until well-risen and a skewer inserted into the middle of the cakes comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a cooling rack.
A zingy added extra to these cupcakes is a lemon drizzle icing. Mix together 3 tablespoons of icing sugar with the juice and zest of half a lemon. When the cakes are cool, drizzle over the icing and leave to set.
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