Gingerbread Cupcakes
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Peanuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 110 g Plain flour
- 60 g Butter (unsalted)
- 1 Egg
- 50 g Caster sugar
- 15 g Light brown sugar
- 60 g Greek yogurt
- 1 tsp Vanilla extract
- 2 tablespoons Skimmed milk
- 0.25 tsp Fine sea salt
- 0.5 tsp Baking powder
- 0.5 tsp Baking soda
- 1 tsp Cinnamon
- 1 tsp Ground ginger
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- In a large mixing bowl, add 60 g Butter, 50 g Caster sugar and 15 g Light brown sugar.
- Add 2 tbsp Skimmed milk, 1 Egg, 60 g Greek yogurt and 1 tsp Vanilla extract. Mix together until a smooth batter is formed.
- In a separate bowl, mix together 110 g Plain flour, 0.5 tsp Baking powder, 0.5 tsp Baking soda, 1 tsp Cinnamon, 1 tsp Ground ginger and 0.25 tsp Sea salt.
- Pour the wet ingredients into the dry ingredients and mix well.
- Divide the batter between the cupcake cases.
- Put into the oven for 25 minutes.
- Cool on a wire rack. Top with your favourite frosting (optional)