Recipe – Gingerbread Cupcakes with White Chocolate Frosting


I hope you’ve had a great Christmas! I’ve been spoilt rotten with some lovely presents, a lot of which were kitchen-related. They included a gorgeous baby pink polka dot rolling pin, a glass cake stand, a new pallet knife, a couple of cook books, a cupcake stand and a KitchenAid Pasta Maker attachment – yay! I’ve had a few weeks of eating like a piggy, so now I’m trying to rein it in a little bit (although I can’t be completely good until after the new year as we have lots planned!).

This recipe doesn’t help in my quest for healthiness – it produces one of the yummiest, most flavoursome cakes I’ve made.

I promised you this a couple of weeks ago, and here it is. This is one of the best ever cupcake recipes, and they were my contribution to our December WI Christmas Feast Meeting. They went down a treat and I was so pleased to see them all disappear quickly!

I can’t take credit for this concoction, I saw this recipe on one of my favourite blogs and knew I’d have to try it. Check out the site at – there are some really great ideas on there for baking!

Sally originally made these cupcakes with a sweet cream cheese frosting, but I didn’t fancy that so made some white chocolate icing to top them with – for me it was the perfect pairing. I’ve got to warn you – halfway through this recipe it begins to look a bit wrong and curdled. I have to admit, I was VERY concerned. But embrace it, go with it, and it’ll turn out perfect, I promise.

You HAVE to make these cupcakes – they will make your life. Thanks to Sally for a great recipe!


For the cupcakes
115g unsalted softened butter
100g dark brown sugar
1 large egg
120ml milk
150g black treacle
1 tsp vanilla extract
170g plain flour
1/2 tsp baking powder
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground allspice

For the frosting
110g unsalted softened butter
250g icing sugar, sifted
150g white chocolate, melted


— Preheat the oven to 180 degrees Celsius and fill a 12-hole muffin tin with cupcake cases.

— In your bowl or KitchenAid, cream together the butter and brown sugar on a medium speed. Beat in the egg, then mix in the milk, treacle and vanilla. This is the point at which the mixture will look scary and you’ll be tempted to throw it in the bin! Don’t. Have faith. It’ll all be ok!



— Add in the dry ingredients and mix on a low speed until just combined. Fill your cupcake cases to about 2/3 full, then bake for 20 minutes until a toothpick inserted into the centre comes out mostly clean. Take the cakes out of the tin and place on a rack to cool completely.



— For the frosting, use your stand mixer or electric whisk to beat together the butter and half of the icing sugar. Once it’s incorporated, add in the rest of the sugar. Remember to cover the bowl with tea towel to avoid a snow storm! Pour in the melted chocolate and leave the machine on a medium speed for 2-3 minutes until it’s light and creamy. Add a little milk if it’s too dry and a little more sugar if it’s too runny.

— Ice your cupcakes with a pallette knife or a nozzle and piping bag. Sit down with a cup of tea and enjoy! Yum!




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