The Great Australian Bake Off aired here in Australia a few weeks ago and with it came the re-ignition of my love for baking. Very few things in life can relax me as quickly as sifting flour, stirring oozing chocolate, swirling peaks of buttercream or selecting the perfect sprinkles to match my colourful creations. What I love about this recipe is that not only do you get a mouthful of Christmas spices but for the list of ingredients it is deceptively easy to whip up.
TIP: Before you attempt any new concoction in the kitchen its always key to remember that all your ingredients should be at room temperature, so anything that requires refrigerating, take them out the night before – your buttercream will thank me!
Makes 12 – Ingredients:
175 plain flour, 1 teaspoon bicarb soda, 1 teaspoon of: ground cinnamon and mixed spice, 3 teaspoons of ground ginger, pinch of salt, 100g unsalted butter, 1 1/2 tablespoons golden syrup and black treacle, 50g of finely chopped glace ginger, 100ml full cream milk, 100 dark brown sugar and 1 large egg lightly beaten. For the glaze you will need soft icing sugar and cinnamon sugar.
- Preheat your oven to 180°c (160°c fan forced). Sift all dry ingredients into a large mixing bowl.
- Over a medium heat melt the butter, treacle, syrup and finely chopped ginger until smooth and golden then remove from the heat and allow to cool. In another saucepan on low heat warm the milk and dark sugar stirring frequently. This should only take a couple of minutes to dissolve – be careful not to curdle your milk!
- Once both mixtures are cooled combine with the flour mix and egg and combine well with a wooden spoon.
- Once divided evenly into your cupcake cases they will take roughly 18 minutes to cook, but always check by inserting a sharp knife into the center before pulling them out as some oven temps can vary.
- Once cooked and completely cool combine 4 tablespoons of soft icing sugar, 1 tablespoon of cinnamon sugar and 1 tablespoon of warm water into a small bowl and mix to your desired consistency. Spoon desired amount over cupcakes and allow to set.
We adored this warm and heavenly scented little cupcake! It left the house smelling of Christmas cookies and our tummies content with the sticky sweetness of the cinnamon glaze still on our taste buds! Happy baking Spoonful readers! I would love to see your own versions!
Coming Up: Lemon Curd Cupcakes with Buttercream & Meringue Toppers!