Gingerbread Cupcakes
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
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
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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.
