The tree has gone up and everyone is getting into the festive spirit, so it seemed only right to whip up some Christmassy goodies. This time, my sister and I decided to have a go at gingerbread cupcakes with toffee frosting, which is one of Tanya Burr’s recipes and her video can be seen here.
I wouldn’t normally bake from a YouTube video, I much prefer to have a recipe in front of me, but my sister had made them before and persuaded me. These cupcakes are so delicious, and so easy to make! We bumped up the original measurements to make 16 cupcakes.
Makes: 16 cupcakes. Baking time: around 15 minutes.
YOU WILL NEED
FOR THE CUPCAKES:
- 200g butter
- 200g soft brown sugar
- 200g self-raising flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 4 eggs
FOR THE FROSTING:
- 200g butter
- 50g soft brown sugar
- 2 tablespoons milk
- 200g icing sugar (plus extra)
Preheat your oven to 180C.
Cream together 200g butter and 200g sugar, then add 200g of self-raising flour and 1 teaspoon each of cinnamon and ginger. Mix together well. Crack in 4 eggs and mix.
Put the mixture into cupcake cases and put in the oven. Bake for around 15 minutes but keep an eye on them. Leave them to cool.
To make the toffee syrup, melt 50g butter and 50g brown sugar over a low heat, then add 2 tablespoons milk. Leave to cool.
Mix together 150g butter and 200g icing sugar. Pour the cooled syrup into the mixture and combine.
The syrup will make the mixture sloppy, so keep adding icing sugar until it is stiff and ready to pipe (this might be quite a lot!).
When the cupcakes are cool, ice and decorate!