Gingerbread Cupcakes with Cinnamon Buttercream Frosting

Updated at: Thu, 17 Aug 2023 03:47:28 GMT

Step 1

FOR THE GINGERBREAD CUPCAKES

Step 2

Preheat oven to 180C / 320F (160C fan). Line a 12 hole muffin tray with large cupcake cases.

Step 3

Sift together the flour, cornflour, baking powder, spices and salt and mix them well. Set aside.

Step 4

Beat the butter and sugar together until light and creamy. Add the eggs, one at a time, beating well between each. Add the vanilla and treacle and beat well until all completely mixed.

Step 5

Add half of the flour and beat on very low until almost combined. Add the milk and mix until just combined then add the remaining flour mix and mix with a spatula until just combined (make sure not to overmix)

Step 6

Divide the batter between the mini cupcake cases to roughly ⅔ full (small cookie scoop makes this easy) and bake for 15-20 minutes until a toothpick inserted comes out with a crumb or two (they will continue to cook with residual heat once removed from the oven) – notes.

Step 7

Place the cupcakes on a wire rack to cool completely before frosting.

Step 8

FOR THE CINNAMON BUTTERCREAM

Step 9

While the cupcakes are in the oven, you can begin the cinnamon buttercream. In a small saucepan whisk together the milk, flour and vanilla until smooth. Heat over low heat for a few minutes until it thickens to a very thick paste.

Step 10

Pour the paste into a bowl, cover with plastic wrap making sure the plastic wrap is touching the paste (this will stop the top from forming a skin), then allow to cool to room temperature. You can speed this up by putting it in the fridge but make sure it's room temp, not cold, when you use it.

Step 11

Once the paste is completely cool, beat together the butter and sugar until really creamy (about 5 minutes). Make sure to regularly scrape down the sides of the bowl.

Step 12

Add the cinnamon and salt and beat together.

Step 13

Now add the paste, 1 large spoonful at a time and beating to combine between each. Finally, beat for 5-7 minutes. If it looks like it separates at the start, don't worry, keep on beating and it will beat up into an almost whipped cream consistency. Scrape down the sides from time to time.

Step 14

Transfer your cinnamon buttercream to a piping bag with a star piping tip attached. Pipe onto the cooled cupcakes and decorate with gingerbread cookies or sprinkles.

0 liked

0 disliked