#SBBC A Cupcake Recipe

5 Sep

I really like baking cupcakes and making cookies, so I decided that I would share with you one of my favourite cupcake recipes for gingerbread cupcakes!  These are easy to make and taste so good 🙂  This makes 14-16 cupcakes and the recipe is from the book Cupcakes and Muffins by Ann Nicol.

You will need:

  • 8 tbsp of golden syrup
  • 125/4 oz of margarine
  • 225g/8 oz of plain flour
  • 2 tsp of ground ginger
  • 75g/ 3 oz of sultanas
  • 50g/2 oz of soft dark brown sugar
  • 175ml/6 fl oz of milk
  • 1tsp of bicarbonate of soda
  • 1 medium egg, beaten
  • 125g/4 oz of icing sugar to decorate
  1. Preheat oven to 180°C/350°F/gas mark 4. Line two muffin trays with 14-16 deep paper cases.
  2. Place the syrup and margarine in a heavy based pan and melt together gently.  Sift the flour and ginger into a bowl, then stir in sultanas and sugar.
  3. warm the milk and stir in the bicarbonate of soda.  Pour the syrup mixture, the milk and beaten egg into the dry ingredients and beat until smooth.
  4. Spoon the mixture half way up each case and bake for 25-30 minutes until risen and firm. Cool on a wire rack for about ten minutes.
  5. To decorate the cupcakes blend the icing sugar with 1 tbsp of water to make a thin glace icing.  Place in a piping bag and drizzle over the top of each cupcake.

I haven’t made these in a while and therefore don’t have a picture of what they look like but I recommend that you give them a try 🙂

Let me know what you think of this recipe, is there anything you would change about it? And what do you like to cook/bake?

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