200 g butter, softened
1 1/2 cups (330g) brown sugar
1/4 cup (90g) golden syrup
2 3/4 cups (410g) self raising flour
1 tbsp Ground Ginger
1 tsp Mixed Spice
1 cup (250ml) light milk
- To make the gingerbread cupcakes, preheat oven to 180°C. Line 24 x 1/3-cup (80ml) capacity muffin pans with cases.
- Use an electric mixer to beat the butter, sugar and golden syrup in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Gradually add the flour, ginger, mixed spice and milk, in alternating batches, stirring until just combined.
- Spoon the mixture evenly among the prepared pans. Bake for 20-25 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
- Make Ganache and dip the cupcakes on it.
The original recipe calles for Buttercream Icing.
250g butter softened
500g icing sugar
200g white chocolate, melted, cooled
red food colouring
To make the buttercream icing, use an electric mixer to beat the butter until very pale.
Gradually add the icing sugar and milk, in alternating batches, beating until well combined. Add the melted chocolate and beat until well combined.
Use a small, clean paintbrush or the blunt end of a bamboo skewer to draw 3-4 lines of food colouring on the inside of a piping bag fitted with a 2cm fluted nozzle.
Spoon icing into piping bag. Pipe icing onto each cupcake.