Gingerbread Cupcakes

What You Will Need

Cupcakes

• 1 ¾ cup plain flour
• 1 tsp. bicarbonate of soda
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• ¼ tsp. ground cloves
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• 115g unsalted butter, melted
• ½ cup dark brown sugar
• ½ cup maple syrup
• 1 egg
• ½ cup water

Cream cheese icing

• 85g unsalted butter, softened
• 230g cream cheese
• 4 cups icing sugar
• 2 tsp. ground cinnamon
• ½ tsp. vanilla extract
• 2 tbs. milk

How To Make It

Step One: Line a 24 hole mini cupcake tin with mini cupcake liners.

Step Two: Preheat the oven to 160C.

Step Three: Using a wooden spoon, mix together the flour, bicarbonate, cinnamon, ginger, cloves, nutmeg and salt. Set aside.

Step Four: In a large bowl, mix together the butter, sugar egg a maple syrup.

Step Five: Slowly add the flour mix and water alternately to the wet ingredients. Mixing well between each addition.

Step Six: Scoop batter into the prepared mini cupcake liners. Half filling the cupcake liners.

Step Seven: Bake for 12-15 mins.

Step Eight: Allow to cool in tine for 5 mins the completely cool on a wire rack.

Step Nine: For the Icing, Using a bench mixer or a hand mixer beat together the butter and cream cheese until light and fluffy.

Step Ten: Add the cinnamon and 1/4 of the icing sugar at a time. Mix on a low speed until the icing sugar is incorporated.

Step Eleven: Add the vanilla and mix well.

Step Twelve: Add small amounts of milk to the icing until it reaches the desired consistency.

Step Thirteen: Once the cupcakes have fully cooled, pipe the Gingerbread Icing on top and pop a gingerbread star on top of each cupcake.