Gingerbread cupcakes with toffee frosting recipe
A recipe for spicy festive gingerbread cupcakes from our McCarthy Stone Retirement Living Plus chefs
Recipes
Posted 04 November 2021
Prep: 45 minutes (including cooking)
easy
Serves:
12
V
Vegetarian
Ingredients
For the cakes
- 150g butter
- 150g soft brown sugar
- 3 eggs
- 125g self-raising flour
- 5g ground cinnamon
- 10g ginger
- 3g nutmeg
- 10 ml milk
For the toppings
- 200g butter
- 50g soft brown
- 30ml milk
- 200g icing sugar
- 5g ground cinnamon
Method
Preparation
- Preheat the oven to 180 C
- Cream the butter and sugar until light and fluffy and the sugar
- Sift flour and cinnamon into the mixture fold in gently. Beat eggs with a fork. Gradually add the flour mix and the eggs to the butter and sugar mixture
- Add to the 12 cup cake papers evenly. Cook for 10 - 15 mins until gold and springy.
- Allow to cool on a wire rack.
For the toffee icing topping
- Place 50g of butter in a pan with the brown sugar and melt on a low heat.
- Add 20ml milk and stir until it makes a thick glossy sauce. Put to one side and allow to cool.
- Beat butter until soft the add in the sifted icing sugar. Once mixed add in the toffee sauce and combine.
- Add more milk if too thick.
- Use a piping bag to pipe the frosting onto each cake and sprinkle with cinnamon and any other festive decorations.
