Gingerbread Cupcakes

Gingerbread Cupcakes

Why not make some homemade festive cupcakes? Now you can really ensure that no artificial flavourings or additives are used in those festive treats

Gingerbread Cupcakes

Gingerbread Cupcakes

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Course: DessertCuisine: WesternDifficulty: Easy


Prep time


Cooking time




  • Pre-Mix A
  • 2 cups (300g) self-raising flour

  • 3/4 cup (65g) brown sugar

  • 2 tsp ground ginger

  • 1 tsp mixed spice

  • Other Ingredients
  • 180 g Anchor butter, unsalted, softened

  • 3/4 cup (185ml) milk

  • 2 eggs

  • 500 ml topping cream

  • 1 tsp green coloring

  • Silver sugar beads, to decorate


  • Preheat oven to 180°C. Line 10 holes of a 12-hole muffin pan with paper cases.
  • Whisk the butter and eggs until well combined.
  • Sift Pre-Mix A into butter mixture. Continue to whisk until well incorporated. Next, add in the and continue whisking until well combined.
  • Transfer batter to piping bag. Pipe evenly into cupcake liners. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool.
  • Place topping cream in a bowl. Use an electric mixer to beat until stiff. Fold in green colouring. Transfer to a piping bag fitted with a 1cm fluted nozzle.
  • Pipe icing over the cupcakes. Sprinkle with sugar beads.

Recipe Video


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