This is a recipe from an old family friend for a basic gingerbread cupcake. I know you’ll love it because it’s so quick and simple using basic everyday ingredients. It’s also great for anybody who doesn’t really eat gingerbread because it’s not overly sweet, gingery or dry and with just the right amount of spice. Plus there’s barely any weighing to do and it’s basically a “dump in a bowl” mixture – which I’m sure you’d appreciate! I certainly do on the most slothful of days.
Gingerbread Cupcakes
Ingredients
1/2 C plain flour
1/2 C self-raising flour
1/4 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 C packed brown sugar
90gm butter
1 egg
1/4 C milk
2 Tbl golden syrup
(if you would like a less sweeter batch or if you don’t have golden syrup, then Maple Syrup is an ideal substitute)
Method
Preheat oven to 170° C (150 C if fan-forced). Line muffin or cupcake tins with cupcake papers.
Sift the flours, baking soda, ground ginger, ground cinnamon and ground nutmeg into a bowl.
Add all the remaining ingredients.
Sift flours, baking soda and ground ginger and spices.
Add all the remaining ingredients
With an electric mixer, beat on low speed until it’s just combined then turn it up to medium speed and beatfor approx. 2 minutes (mixture should start to lighten in colour).
Mix for about 2 mins until batter lightens in colour
Spoon mixture in the cupcake cases. (This is suppose to make 12 cupcakes but I used medium sized cupcakecases and ended up with 10).
Bake for 30 minutes. Tops should be golden and spring back when tapped in the centre.
Remove from oven and let it cool in the tin for 5 minutes then transfer to a wire rack and cool.
And that’s it! I love eating it plain or split open while it’s still warm with a knob of butter. If you prefer icing go for a plain cream cheese frosting. Lemon icing or a caramel glaze would also work quite well. Another variety for you to try is adding a little chopped banana in the mixture. Surprisingly good!