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Gingerbread Cupcakes

Prep Time15 mins
Cook Time20 mins
Servings: 12 cupcakes

Ingredients

For the cupcakes

  • 120 g dairy free butter
  • 120 g light brown sugar
  • 2 medium eggs
  • 120 g golden syrup
  • 40 g black treacle
  • 1 tsp vanilla extract
  • 100 ml dairy free milk
  • 200 g gluten free plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

For the buttercream

  • 150 g dairy free butter block (See FAQs)
  • 300 g icing sugar
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tbsp dairy free milk
  • Gluten free sprinkles (optional)

Instructions

Make the cupcakes

  • Preheat oven to 180°C and line a cupcake tin with cases.
  • In a large bowl beat the butter and light brown sugar until creamy. Add the eggs one at a time continuing to beat until combined. Add the golden syrup, black treacle, vanilla extract and dairy free milk and beat again until combined.
  • In a separate bowl mix plain flour, baking powder, bicarbonate of soda, salt, xanthan gum, ginger, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and fold to combine.
  • Divide the mixture between the 12 cupcake cases and bake in the oven for around 20-22 minutes, or until a skewer comes out clean. Remove from the oven and leave to cool.

Make the buttercream

  • Make the buttercream by beating dairy free butter with an electric whisk until creamy. Slowy add the icing sugar and continue to whisk for up to 5 minutes until creamy and combined. Add the vanilla extract, dairy free milk and ground ginger and beat again.
  • Pipe the buttercream onto the cupcakes and top with gluten free sprinkles (optional).