Another sweet treat from Matthews Cotswold Farm. This time the baker is Gabriella Morelli who goes under the username @bebbasrecipes_and_ph . They have shared their delicious gingerbread cupcake recipe .
Not only does it make 12 cakes but it only takes 30 minutes to prepare and 20 minutes to bake . Even better it takes eight easy steps where cooks can get their family or friends involved. Perfect for pairing with an afternoon tea setup or tucking into along with a cup of tea.
The recipe also includes how to make your own frosting to decorate them with. Despite, the recipe requiring a lot of ingredients to make the delicious cupcakes it will definitely be worth the wait. How to make gingerbread cupcakes: 220g Matthews Cotswold organic self-raising flour, sifted 120g unsalted butter 50g light brown soft sugar 50g dark brown sugar Three large eggs One teaspoon of ground ginger One teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Two tbsp golden syrup Two tbsp milk Pinch of salt 225g unsalted butter, softened 500g icing sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Pinch of nutmeg Three tbsp milk 12 mini gingerbread man cookies Firstly, preheat the oven to 180°C/160°C fan/gas four.
Mix all the dried ingredients in a large mixing bowl. Add the wet ingredients and whisk until well combined. Divide the mixture between 12 muffin cases and bake for 18-20 mins.
In the meantime make the frosting. With an electric mixer whisk the butter for five mins then add half of.