It’s bakemas 2020!
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.
Today I’m sharing my take on a batch of gingerbread cupcakes – the perfect seasonal cupcake to make and enjoy!
These cupcakes are easily one of the best you can make over the festive period as they are gingery and rich, without being too much. I know not everybody likes a strong ginger flavour but these cupcakes have all the comforting flavours, so it’s not overpowering nor underwhelming – just perfectly balanced.
These cupcakes could topped with a spiced buttercream but that could be a lot, so have kept it simple with a basic vanilla buttercream.
If you like gingerbread biscuits, then you might just like these gingerbread cupcakes – give them a go today!
Anyway, let’s get started, shall we?
Ingredients: (makes 6)
225g Plain flour.
1 1/2 tsp Baking powder.
1/2 tsp Bicarbonate of soda.
1 1/2 tsp Ground ginger.
90g Light brown sugar.
90g Black treacle.
90g Golden syrup.
250g Icing sugar.
1 tsp Vanilla buttercream.
Before you get started on the recipe, you’ll want to start by doing some prep. To start, weigh up all of your ingredients, line a muffin pan with cases/liners, grab a mixing bowl along with a whisk and spatula. You will also need a small/medium saucepan and don’t forget to preheat your oven to 180˚c/350˚f.
To start on the cupcake recipe, grab your saucepan. Into the saucepan, place the butter, light brown sugar, black treacle and golden syrup, then place over a medium heat on the hob. Allow them to melt, then start whisking continuously until smooth and well combined.
While you wait for the ingredients on the hob, you can continue. Into a jug or small bowl, place in the egg and milk and beat together, then you can sift the plain flour, baking powder, bicarbonate of soda and ground ginger together and set aside until needed later on.
Take the saucepan off the heat and allow to cool a little. Then go ahead and whisk in the milk and egg mixture until its fully incorporated – now add this into the dry mixture and fold everything together until the mixture is smooth and you can’t see a trace of a single ingredient.
Transfer the cake mixture into the cake cases and fill around 2/3 or 3/4 of the way full, this is the perfect amount of batter to fill cases. Then you can bake in your preheated oven for 20-22 minutes (or until a tester comes out clean).
While your cupcakes are in the oven, it’s the perfect time to have a good clean down and make the buttercream.
To make the buttercream is really easy. Grab a mixing bowl and place in the butter and beat it on its own until its lighter and fluffier in colour and consistency.
Give the bowl a good scraping down and add in the first half of the icing sugar. Mix it in on a low speed to start with, working your way up to a high – everything should be incorporated and be a ‘whippy’ consistency. Repeat with the other half of the icing sugar.
Once all of the icing sugar has been added, add in the vanilla extract, the mix in until everything has been incorporated. Then you can give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Place the buttercream into a piping bad fitted with your nozzle of choice.
Now the cupcakes are baked, remove from the oven and allow to cool fully.
To finish the cupcakes off, pipe the buttercream over the cooled cupcakes and finish with your choice of sprinkles.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.