Make it Monday: Gingerbread cupcakes with Lemon Cream Cheese Frosting

August 9, 2010

The rather lovely @EnglishGrandma has kindly reminded me that I promised this recipe. So I decided it was the perfect post for a resurrection of Make it Monday. I might keep it up!

Makes 12 cupcakes

Gingerbread cupcakes

½ cup self-raising flour
½ cup plain flour
¼ tsp bicarbonate of soda
1 tspground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup brown sugar
1 egg
3½ oz butter, softened
¼ cup milk
2 tbsp golden syrup

Preheat the oven to 330°F (170°C).
I use a muffin tin and muffin papers, these are proper big cupcakes. (If you are making smaller buns then there will be more of them and the cooking time will be less)
Sift the flours, baking soda, ginger, cinnamon and nutmeg into a large bowl.
Add the remaining ingredients.
Using an electric mixer, beat until combined and lightens in color (about 2 minutes).
Divide the mixture evenly between the cake cases. (I use an ice cream scoop. One slightly heaped scoop in each muffin case.)
Bake for 30 minutes. >>> Care! I check after 20 to see how they are getting on, usually take approx 25 minutes in my oven.
Remove tin from the oven, transfer cupcakes to rack and cool.

Lemon Cream Cheese Frosting

1oz softened butter
3oz cream cheese
1 ½ cups icing sugar
Grated zest of a lemon

Put all ingredients into a bowl and beat together until smooth and combined.

When cool ice your cupcakes. I like to decorate mine with one of those lemon slice cake decorations.
Nom nom.

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