This is Celia Plender's recipe for gingerbread cupcakes from the Good Food Channel online, which I decided to try tonight - mini ones, in fairy cake cases, rather than in the bigger muffin cases which I've been using for my cupcakes.
For the cupcakes:
150g unsalted butter
150g soft brown sugar
3 eggs
150g self-raising flour
1 teaspoon ground ginger
Half teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon milk
For the frosting:
200g butter
50g soft brown sugar
2 tablespoons milk
200g icing sugar
Pinch ground cinnamon
Preheat the oven to 180C/160C fan/ gas 4. Cream together the butter and sugar until light and fluffy. Sift the flour together with the spices. Gradually mix the eggs into the creamed butter and sugar alternating with the flour to stop the mix from curdling. Finally, stir through the milk. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack. For the frosting: while the cupcakes are cooking place 50 grams of the butter in a pan with the brown sugar and cook over a low heat until melted. Add 2 tablespoons of the milk and stir to form a thick glossy toffee sauce. Leave to one side to cool to room temperature. In a large mixing bowl beat the butter until smooth, then start to sift in the icing sugar, stirring regularly. Add the toffee sauce and stir until thoroughly incorporated. Add a splash more of milk if the mixture seems too thick - the frosting should be light and creamy. Put the frosting in a piping bag and pipe onto the cupcakes. Sprinkle with ground cinnamon before serving.
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