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Includes
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recipe image Gingerbread Cupcakes

Gingerbread Cupcakes

  • Prep time
    30 minutes
  • Cooking time
    20 minutes
  • Servings
    12
  • Difficulty
    Easy

Ingredients

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

      Instructions

      Steps
      1. Preheat the oven to 180°C, 160 °C fan  oven, Gas mark 4.
      2. 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.
      3. Stir in gingernuts.
      4. 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.
      5. The topping:Beat the icing sugar with the Stork  using a mixer or wooden spoon until smooth
      6. Crumble 25g gingernuts and fold into the mixture.
      7. Top each cupcake with a spoonful of icing and decorate  with more crumbled biscuit or your chosen decoration.

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