Saturday, 21 July 2012

Gingerbread cupcakes

250g Butter
150g Soft dark brown sugar
3 Eggs
150g Self raising flour
1 tsp Ground ginger
tsp Ground cinnamon
½ Pinch nutmeg
1 tbsp milk

Preheat oven to 180C/ Gas 4. Prepare 12 cupcake cases in a cupcake tray.

Cream the butter and sugar until light and fluffy. 

Gradually mix the eggs into the butter mixture alternating with flour. Add the 
remaining flour, spices and milk and stir well.

Divide the mixture between the 12 cupcake cases and bake for 15-20 mins 
or until springy to the touch.

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