The lemon frosting on these delicious cupcakes really has a zing.
Gingerbread can sometimes be quite heavy, but these little cupcakes are light and wonderfully spiced. The combination of lemon frosting is ideal as the citrus flavour provides a great lift to the cake itself.
The other great thing about these is that they are quick and easy to make – ideal for this busy time of year.
The recipe came from the December 2012 issue of Better Homes and Gardens magazine (Australian version).
Ingredients – makes 12:
- 1 and 1/2 cups plain (all purpose) flour
- 1/2 cup self raising flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 2 tbsp ground ginger
- 3 teaspoons mixed spice
- 1/2 cup (firmly packed) brown sugar
- 1 cup golden syrup
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup icing (powdered) sugar
- juice of half a lemon
- Heat your oven to 180C/160C fan forced/350F.
- Spray a 12-hole muffin pan with cooking spray.
- Put the flour, bicarb of soda and spices into a large bowl. Add the brown sugar and stir to combine.
- Put the golden syrup, milk and oil into a large jug and whisk using a fork.
- Add the liquid from the jug into the flour mixture and stir well until smooth.
- Divide the mixture equally between the 12 holes of the muffin pan. They will be very full.
- Bake for 18-20 minutes or until risen. A skewer inserted into the centre of the middle cake should come out clean.
- Remove from the oven and leave to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- To make the frosting, gradually add the juice of the lemon until you get to the desired consistency.
- Spread the frosting over the tops of the cupcakes – only a little is required on each one.
- Leave to set for a few minutes before serving.