Gingerbread Cupcakes Recipe
I learned from the best: My Grandma was an AMAZING baker and her favourite time to bake was Christmas! 🎅🏻 Everything from bread to mince pies, cakes to puddings and sticky gingerbread cake!
So, this Christmas I’m giving YOU her Gingerbread Cake Recipe! It’s been adapted slightly over the years to make it FOOLPROOF, and it works for cupcakes, layer cakes and even as a loaf cake.
Ingredients
- 140g Butter
- 230g Dark brown sugar
- 3 Eggs
- 300g Black treacle
- 340g Plain flour
- 2 Tsp Baking soda
- 3 Tbsp Ginger
- 1½ Tsp Cinnamon
- ½ Tsp Clove
- ½ Tsp Nutmeg
- ¼ Tsp Salt
- 240g Hot water
Method
- Cream butter and sugar until light and fluffy (at least 5 – 8 min). Add eggs one at a time and mix for 30 seconds after each egg is added.
- Add black treacle and mix thoroughly making sure to scrape down the sides and bottom of your mixing bowl and mixing paddle as it will be sticky.
- Sift all dry ingredients together and add one third to the batter and mix. Once incorporated add half of the hot water and combine. Add another third of the dry ingredients and mix, followed by hot water and the final third of the dry ingredients.
- Scrape down your bowl and make sure the batter is uniform in colour and that all of the black treacle has been incorporated.
- Portion out into cupcakes (fill cases 2/3 full) or bake as a layer or loaf cake.
- Baking times will vary by oven but for best results set oven to 150°C. Cupcakes will take around 20-24 mins and 6” round layers will take 30-35 mins.
- Once your sponges are completely cooled, it’s time to decorate - or not! We love this cake with cream cheese frosting and festive sprinkles but the naked sponge works REALLY well with custard or a dollop of fresh cream.
Happy baking and if you do give the recipe a go tag us in your social pics 🎄