Ingredients (makes roughly 12 cupcakes):
Cupcakes:
- 150g butter at room temperature
- 150g soft brown sugar
- 3 eggs
- 150g self-raising flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 1 tablespoon of milk
Frosting
- 200g butter at room temperature
- 50g soft brown sugar
- 3 tablespoons milk
- 200g icing sugar
- Pinch of ground cinnamon
Pre heat the oven to 180 degrees C. Firstly, we’ll make the cupcakes themselves; cream together the butter and sugar. Pour the flour into a second bowl and mix with the spices. Gradually add the eggs into the butter and sugar mix whilst beating and alternate each egg with a third of the flour until both the eggs and flour are fully mixed in. Finally, stir through the milk. Place 12 cupcake cases onto a cake tray and divide the mixture equally between the cases. Place into the oven and bake for upto 20 minutes or until nice and golden. Remove when done and set to one side.
While the cupcakes are in the oven you can make the frosting. Melt 50 grams of the butter along with all of the brown sugar in a pan on a low heat. Add 2 tablespoons of the milk and stir into a rich creamy sauce. Leave to on side for a while. In a large mixing bowl beat the butter until smooth. Then start sifting in the icing sugar, stirring regularly. Pour in the sauce whilst once again stirring. Add a splash of milk if the mix is a little thick. Mine came out a little thin this time around plus I didn’t have a piper. 🙁
Give the cupcakes five minutes to cool down after they’ve come out of the oven before either piping or pouring on the frosting. Allow to rest for a further five minutes before tucking in! They will keep for a few days in an air-tight container also.
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