Gingerbread Cupcakes with Lemon Ginger Buttercream
I know I haven't posted much lately, I assure you I have been baking, I've just been too busy (and hungry) to take pictures and post!
These are my most recent endeavour. Oh God they're delicious,and they're easier than falling over.
Gingerbread Cupcakes
1/2 cup Self Raising Flour
1/2 cup Plain Flour
1/4 tsp Bicarb Soda
Ginger to taste (I used maybe 2 tablespoons, the recipe stipulated maybe 1/2 a teaspoon)
Cinnamon and Allspice if you want
1/2 cup Brown Sugar
1 egg
90g Soft Butter
1/4 cup Milk
2 tblsp Golden Syrup (or Treacle)
Preheat oven to 170C and line a 12 cupcake pan.
Sift the dry ingredients together. Add the wet ingredients.
Mix with an electric mixer for two minutes, the mixture will lighten in colour.
I like to portion my cupcakes really small, so I got 18 cupcakes out of this recipe, if you use a larger sized tin or you put more batter in you'll get 12.
Bake for 30 minutes or until springy on top.
My flickr friends asked for a recipe for the Lemon Ginger Buttercream, but I don't use recipes really when I'm making icing, I just add until the consistency is right. This is what I gave them.
Half stick softened butter
2-ish cups icing sugar
Mix with electric mixer until the colour lightens.
Add a few teaspoons of lemon juice and the rind of one or two lemons.
To match it with the cupcakes a bit better I added a couple of teaspoons of ginger ale, then kept whipping it and added more icing sugar until the consistency was nice and the icing kept its shape.
I can't even tell you what tip I used to decorate because all I have is a cheap icing kit! I'm a dodgy cook!