Gingerbread Cupcakes
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).