Gingerbread cupcakes with lemon icing

It rained last weekend.  A lot.  Apart from Mr Baking-Joy insisting I join him on a (very wet) walk, I planted my feet firmly inside the house.  This meant I had a great excuse (as if I need one!) for baking lots.  I mentioned in my last blog post that I love Christmas and one of the most evocative Christmas smells to me is gingerbread.  I love the stuff 🙂  I have a lovely recipe for black beer gingerbread which I’ll be making soon and I also want a bundt tin to try a great looking gingerbread bundt cake.  The subject of today’s recipe though is cupcakes.  This recipe produces a very wet batter, which in turn makes the finished cupcakes fantastically moist.  They would be lovely without any adornments, but the addition of lemon icing here takes them up another level!  Gingerbread and lemon is one of those slightly unusual combinations, but definitely works 🙂

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The moistness of the cupcakes makes them last really well…but they probably won’t be around for long 🙂

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Ingredients:

  • 75g unsalted butter
  • 100g caster sugar
  • 1 large egg + one large egg yolk
  • 125ml treacle
  • 175g plain flour
  • 1 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tbsp cocoa powder
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ground clove
  • 1/4 salt
  • 1 tsp bicarbonate of soda
  • 125ml hot milk
  • Juice of 1 lemon (icing)
  • 200g icing sugar

Method:

  1. Preheat oven to Gas 4/180C.  Line a muffin tin with 12 cupcake cases.
  2. Cream the butter and sugar together in a large bowl.  Add the treacle, egg and egg yolk and beat together.
  3. In another bowl, sift the flour and add the spices, cocoa powder and salt.  Mix the dry ingredients together.
  4. Fold the dry ingredients into the creamed sugar/treacle mixture.  Don’t overmix as this will make the finished cakes heavy.
  5. Dissolve the bicarbonate of soda into the hot milk and pour the milk into the cake batter.  Mix this in until fully incorporated.
  6. Fill the cupcake cases 3/4 full with mixture and bake for 20 minutes, until springy to the touch.
  7. Cool on a wire rack until ready for the icing.  Sift icing sugar into a bowl and add the lemon juice.  Mix until smooth, the icing should be spreadable but not too runny.
  8. Dollop icing onto cupcakes neatly (if you can, I have never managed this skill!)
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4 thoughts on “Gingerbread cupcakes with lemon icing

  1. I adore ginger and lemon together – I once made a gingersnap cookie recipe with lemon icing on top – pure heaven. these remind me that i need to make them again or make yours instead. amazing!

    • Am definitely going to make your gingersnap cookies! I basically going to get the amazing winter spices into as many recipes as possible over the next few weeks…it helps that the weather here has suddenly gone very wintery 🙂

  2. Oh Joy, these look so good and I’m totally digging the use of ingredients here too. Treacle – Mmm. The winter spices are amazing too, I bet the baking aroma was just so Chrismas-y (is that even a word, hehe?) And the lemon icing on the top would be so light and refreshing too.

    And you’re right about the weather. It’s making me go Brrr a lot. Which is a right pain in the arse when you have arthritis at 30 and the cold sets it. Painkillers ahoy!

    Have a great weekend Joy.

    • That must be horrible, I hope you’re feeling ok. We’re currently got the heating cranked right up and my feet are still cold! No baking today because of a ‘shopping’ (drinking coffee and eating) trip to Exeter, but I’m thinking something based on your apple and oatmeal cookies tomorrow. Apple muffins I think 🙂

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