Gingerbread Cupcakes

Another recipe from ‘500 Cupcakes & Muffins’ by Fergal Connolly, this time: Gingerbread Cupcakes!

I had planned to make a gingerbread house at Christmas, but time ran away with me and I didn’t do it :( My husband loves ginger so this was the next best thing for him! I also bought these cute gingerbread man sprinkles from eBay and cupcakes were the perfect platform for them!

We’ll start with the ingredients…

Gingerbread Cupcakes

  • 150g self-raising flour
  • 150g wholemeal self-raising flour
  • 1tbsp baking powder
  • 4tsp ground ginger
  • 1tsp cinnamon
  • 225g light brown sugar
  • 2 medium eggs
  • 115ml honey
  • 115g unsalted butter, melted
  • 175ml milk
  • 2tbsp roughly chopped crystallised ginger

Pre-heat the oven to 175C (155C Fan/350F/Gas 4) and put 12 cupcake cases in a tin. You can also make these (as the recipe suggests) in small terracotta pots which are lined with greaseproof paper.

Sieve the flours, baking powder, ginger and cinnamon into a large bowl. After sieving, the grains from the wholemeal flour will be left in the sieve – tip them in as well.

Melt the butter and allow to cool a little, before whisking it with the eggs, sugar, honey and milk for 2 to 3 minutes until smooth. I use my electric whisk for most of my baking.

It doesn’t actually state when to put in the crystallised ginger so I chopped it up and put it in with the dry ingredients and stirred it in.

You then pour the wet ingredients into the dry ingredients and stir them together – I did this with a wooden spoon – until evenly mixed.

Then spoon the batter into the 12 cupcake cases, place the cupcakes into the oven and bake for 20 minutes.

Waaaaay too much batter for my cupcake cases! It was full on gingerbread cupcake explosion!

I always follow a recipe to the letter when making it for the first time – I didn’t think they were going to rise as much as this – I found it highly amusing and couldn’t stop laughing! I would say that this mixture does closer to 18 cupcakes rather than 12, but I would assume it depends on the size of your cupcake cases – I use fairly large ones so was surprised to say the least!

But no matter, I prised them apart gently to not damage them too much after allowing them to cool for 10 minutes in the tin and then popped them onto a cooling rack to cool down completely.

They look like little mushrooms the way the tops overhang!

But, despite the cupcake explosion, they smelled divine and tasted wonderful – not overpowering with ginger, but a nice spice to them and really comforting.

Of course, I wanted to use my gingerbread man sprinkles, and I had some royal icing left over from the Christmas cake, so I placed that into a piping bag, and piped some swirls on the top of each one – some looked ridiculous, owing to the size of the cupcake! But by now it was late at night, I was tired and didn’t fancy making more icing haha! A sprinkling of sprinkles and my gingerbread cupcakes were all done :)

If you like gingerbread, they are worth trying out, but use a few more cupcake cases than me (or bigger muffin cases!)