Gingerbread Cupcakes with Golden Syrup Icing
These gingerbread cupcakes have the perfect balance of a spicy sponge and a creamy sweet topping
- 125g (4½oz) black treacle
- 1 tsp bicarbonate of soda
- 125g (4½oz) plain flour
- 1 tsp baking powder
- ½ tbsp ginger
- 1 tsp cinnamon
- Pinch nutmeg
- 3 medium eggs
- 100g (4oz) soft light brown sugar
- 100ml (3fl oz) sunflower oil
For the icing:
- 175g (6oz) unsalted butter
- 400g (14oz) icing sugar
- 2 tbsp milk
- 1 tbsp vanilla
- 4 tbsp golden syrup
- Crystallised ginger, to decorate
Make a creamy fudge topping instead by leaving out the golden syrup and stiring through chopped chunks of fudge
Preheat oven to 190C/170C fan/375F/Gas 5. Warm the treacle in a large saucepan then stir through the bicarbonate of soda, flour, baking powder, ginger, cinnamon and nutmeg.
In a separate bowl beat the eggs, sugar and oil together. Pour into the treacle mixture and whisk until well combined.
Spoon into the cupcake cases and bake for 16-18 minutes until the sponge springs back when you lightly press on them. Leave to cool on a cooling rack.
Using an electric whisk beat the butter and the sugar until light and fluffy. Stir in the milk, vanilla and golden syrup and mix until combined.
Spoon the buttercream onto the cupcakes and spread to create a texture. Top with chopped crystallised ginger to serve.