Gingerbread Cupcakes

Gingerbread batter prepared from self-rising flour, all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, brown sugar, egg, butter, milk and corn syrup. Cakes are baked until golden and firm.

Ingredients -

1/2 cup Self-Rising Flour
1/2 cup All-Purpose Flour
1/4 teaspoon Baking Soda
1 teaspoon Ground Ginger
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/2 cup Brown Sugar
1 Egg
3-1/2 ounces Butter, softened
1/4 cup Milk
2 tablespoon Corn Syrup

Preparation:

1. Preheat the oven to 330° F.

2. Line a 12 cupcake pan, with paper cupcake liners.

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 cupcake liners.

7. Bake for 30 minutes.

8. Remove tin from the oven, transfer to rack and cool.

9. Makes 12 cupcakes.

Cupcake Making Tips -

Unsalted Butter

You should use unsalted butter in your baked goods. As there is no industry standard on the amount of salt that goes into a pound of butter, you can regulate the amount of salt that goes into your recipe.

Cupcake Making Tips -

Ginger

Dried ginger is a staple in baked goods such as gingerbread. Ginger comes in dried form, available in supermarkets; as well as fresh ginger, candied ginger and stem ginger in syrup.

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