Friday, March 20, 2009

Gingerbread Cupcakes


½ cup self-raising flour
½ cup all-purpose (plain) flour
¼ tsp baking soda (bicarbonate of soda)
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup brown sugar
1 egg
3½ oz (90g) butter, softened
¼ cup milk
2 tbsp corn syrup (golden syrup)


1 Preheat the oven to 330°F (170°C).
2 Line a 12 cupcake pan, with cupcake papers.
3 Sift the flours, baking soda, ginger, cinnamon and nutmeg into a large bowl.
4 Add the remaining ingredients.
5 Using an electric mixer, beat until combined and lightens in color (about 2 minutes).
6 Divide the mixture evenly between the cake cases.
7 Bake for 30 minutes.
8 Remove tin from the oven, transfer to rack and cool.

Makes 12 cupcakes.

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