As it’s now officially December ( ie. time to go Christmas mad) I thought I would share my recipe for gingerbread latte cupcakes! These treats are my baked take on the delicious Christmas drinks Costa and Starbucks are serving at this time of year, and are a great alternative to regular gingerbread or ginger biscuits. I’ve made little gingerbread stars to top my cakes, but you could make any shape you like, or sprinkle with glitter instead!
To make the ginger cupcake mix, you will need (makes 12-15): 300g plain flour, 2tsp ginger, 1tsp cinnamon, 1tsp mixed spice, 2tsp baking powder, pinch salt, 220g caster sugar, 150g butter, 60g golden syrup, 2 eggs, 225ml milk.
Preheat the oven to 190c (fan) and line a cupcake tin with cases.
Sift the flour, ginger, cinnamon, spice, baking powder, salt and caster sugar into a large mixing bowl.
Melt the butter then whisk together with the syrup, eggs and milk in a jug. Make a well in the dry ingredients and pour in the wet mix. Stir until well combined and you are left with a fairly loose batter.
Fill each cupcake case 2/3 full and bake in the oven for 25-30 minutes.
Once baked, cool on a wire rack.
And to make the coffee frosting, you will need: 500g icing sugar, 140g softened butter, 3tsp very strong espresso
Using an electric whisk, combine the icing sugar, butter and espresso until very smooth. If thick, loosen with a little milk until it reaches a piping consistency.
Pile the buttercream into a piping bag with a star nozzle and pipe onto the cupcakes. Top with espresso powder and some gingerbread shapes.
Enjoy, and keep your eyes peeled for Christmas recipes!