Gingerbread Cupcakes Recipe🧁

ingredients

  • 115g self raising flour
  • 115g Stork Tub
  • 115g caster sugar
  • 2 medium eggs
  • 1 teaspoon mixed spice
  • 50g gingernut biscuits, crumbled
  • 125g icing sugar
  • 40g Stork tub
  • 50g gingernut biscuits
  • A 12-cup muffin tray lined with a paper cases

method

  • Preheat the oven to 180°C, 160 °C fan  oven, Gas mark 4.
  • Place all cake ingredients except ginger biscuits into a mixing bowl and mix for 3-4 minutes with a wooden spoon or mixer until smooth.
  • Stir in gingernuts.
  • Divide the batter (2 tablespoons) evenly between the cupcake cases in the tin. Bake the cupcakes in the preheated oven for 20-25 minutes until golden brown. Allow to cool.
  • The topping: Beat the icing sugar with the Stork  using a mixer or wooden spoon until smooth
  • Crumble 25g gingernuts and fold into the mixture.Top each cupcake with a spoonful of icing and decorate  with more crumbled biscuit or your chosen decoration.

Fam feedback:

Rating: 5 out of 5.

jo

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https://www.bakewithstork.com/recipe/gingerbread-cupcakes-192609

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