Gingerbread Spelt Cupcakes
Servings: 12 cupcakes
Ingredients
Cupcakes
- 115g (½ cup) butter (softened)
- 100g (½ cup) dark brown sugar
- 1 egg (medium)
- 120ml (½ cup) milk
- 150g (5¼ oz) dark syrup (or molasses or treacle)
- 150g (1¼ cups) 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 (7 oz) cream cheese
- 50g (3 tbs + 1 tsp) butter
- 1½ teaspoon vanilla extract
- 250-350g (1½ - 2 cups) icing/confectioners'/powdered sugar
Instructions
Cakes:
- Heat the oven to 180°C (350℉). Line a 12-hole cupcake pan with liners.
- Beat the butter and sugar together until light and creamy, then beat in the egg.
- Beat in the milk and syrup/molasses/treacle until combined. Please note that at this point, 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.
Frosting:
- Beat the butter and cream cheese together.
- Add the vanilla and as much icing sugar as needed to make a thick frosting. Decorate with something festive. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount).
