The most perfect Gingerbread Cupcakes ever! These stay perfectly fresh for 4 days, perfect for the busy host!
For a full video tutorial, check out my youtube!
Ingredients
- 1 Cup Plain Flour
- 1¼ tsp Baking Powder (not baking soda)
- ⅛ tsp Salt
- 2 Eggs
- ¾ Cup Caster Sugar (I use golden caster)
- ¼ Cup Butter (melted)
- ½ Cup Milk
- 1 tsp Vanilla Extract
- 1½ tsp Ginger
- ½ tsp Cinnamon
- 1½ tsp Vegetable Oil
Instructions
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter.
- In a large bowl, whisk flour, baking powder, sugar and salt and set aside.
- Place butter and milk in a heatproof jug and microwave for 2 minutes on high until melted.
- In a separate bowl, beat your eggs and oil until fluffy and light in colour.
- When the egg is whipped, beat in the milk and oil in slowly.
- Add your wet ingredients to your dry ingredients and beat until fully incorporated. Scrape down sides, your batter should now be smooth and pourable.
- Pour the batter into your muffin cases, filling 2/3 of the way up.
- Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.
- Remove from oven. Cool for a couple of minutes, and then remove and place on a cooling rack. Cool completely before icing with frosting.
Some more sweet recipes to try:
Gingerbread Cupcakes Recipe {with video}
The most perfect Gingerbread cupcakes ever! These stay perfectly fresh for 4 days, perfect for the busy host!
Ingredients
- 1 Cup Plain Flour
- 1¼ tsp Baking Powder (not baking soda)
- ⅛ tsp Salt
- 2 Eggs
- ¾ Cup Caster Sugar (I use golden caster)
- ¼ Cup Butter (melted)
- ½ Cup Milk
- 1 tsp Vanilla Extract
- 1½ tsp Ginger
- ½ tsp Cinnamon
- 1½ tsp Vegetable Oil
Instructions
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter.
- In a large bowl, whisk flour, baking powder, sugar and salt and set aside.
- Place butter and milk in a heatproof jug and microwave for 2 minutes on high until melted.
- In a separate bowl, beat your eggs and oil until fluffy and light in colour.
- When the egg is whipped, beat in the milk and oil in slowly.
- Add your wet ingredients to your dry ingredients and beat until fully incorporated. Scrape down sides, your batter should now be smooth and pourable.
- Pour the batter into your muffin cases, filling 2/3 of the way up.
- Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.
- Remove from oven. Cool for a couple of minutes, and then remove and place on a cooling rack. Cool completely before icing with frosting.