Gingerbread Latte Cupcakes

Merry Christmas! So it's finally Christmas and therefore this is the last chance I can squeeze in another festive baking post for you all! This last Christmas post is a Gingerbread Latte Cupcake recipe.

The Ingredients for the cupcakes!

160g self raising flour

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/8 tsp nutmeg

1/2 tsp allspice

55g butter

100g brown sugar

160g treacle

1 large egg

125ml strong, hot coffee

1 tsp bicarbonate of soda

The ingredients for the frosting!

160g icing sugar

90g soft butter

1 tsp vanilla extract

1/8 tsp ground ginger

Sieve the flour and spices into a bowl.

Add the butter and sugar and beat until fluffy.

Pour the treacle and egg into the mix and beat together.

In a mug add the bicarbonate of soda and coffee and stir.

Stir this into the mixture.

Divide between the cases and bake at gas mark 4 for 25 minutes until firm to touch.

Sieve the icing into a bowl.

Mix all of the ingredients together.

Pipe onto the cakes and place gingerbread shapes on top to decorate. My gingerbread recipe can be found here.

I hope you liked this final christmas post, be sure to stick around for another post next week! :) 

Becky x

Gingerbread

Gingerbread is a must for Christmas. It's not officially Christmas until I've baked some and filled the house with the scent of cinnamon and ginger. Therefore I thought it would be necessary to share this recipe with you so you can join in on the festivity.

The ingredients...

500g plain flour

2 tsp ground ginger

1 tsp allspice

2 tsp bicarbonate of soda

125g butter

60g light soft brown sugar

60g caster sugar

90g black treacle

60g golden syrup

1 beaten egg

The method...

Preheat the oven to Gas mark 4 and line several baking trays.

Sift the dry ingredients into a bowl.

Put the butter, treacle and syrup into a saucepan and stir over a medium heat until melted.

Pour the treacle mix into the flour and add the egg. Mix to form a dough.

Wrap the dough in some cling film and pop in the fridge for about 30 minutes.

On a lightly floured surface, knead the dough until smooth. Using a rolling pin, roll out the dough to about 0.3cm thick.

Using cutters, cut out the gingerbread shapes and put them onto a baking tray.

Repeat this until you've used up all the dough.

Bake for about 20 minutes until lightly brown. Allow to cool on the tray, then move to wire racks.

I made holes in a few of the gingerbread and thread ribbon through them so that I could hang them on the tree.

I hope you liked this festive baking post and be sure to stick around for another post soon! :) 

Becky x