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.