Gingerbread Spelt Cupcakes
Servings: 12 cupcakes
Ingredients
Cupcakes
- 115g butter (softened)
- 100g dark brown sugar
- 1 egg
- 120ml milk
- 150g dark syrup (or molasses or treacle)
- 150g spelt flour (see note 1)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger (add a further ¼ teaspoon if you like)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
Cream Cheese Frosting
- 200g cream cheese
- 50g butter
- 250-350g icing sugar
- 1½ teaspoon vanilla sugar (or essence)
Instructions
- Heat the oven to 180°C. Line a 12 hole cupcake pan with liners.
- Beat the butter and sugar together until light and creamy, then add in the egg.
- Beat in the milk and syrup/molasses/treacle until combined. Please note that the ingredients will look mottled rather than smooth.
- In a separate bowl, mix the remaining dry ingredients and fold into the wet ingredients.
- Drop into the cupcake cases (to around ½- ¾ full) and bake for 18-20 minutes. An inserted skewer will come out clean when they are ready. Leave to cool completely.
- For the frosting: beat the butter and cream cheese together. Add the vanilla sugar and as much icing sugar as needed to make a thick frosting. Decorate with something festive. Enjoy!
Notes
- You can use regular flour for this recipe, too.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.