Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Gingerbread Cupcakes
Gingerbread Cupcakes
Prep time
30 minutes
Cooking time
20 minutes
Servings
12 portions
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
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.
