Gingerbread Cupcakes

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It is the season for all things spices. This morning I decided to make some of these lovely spelt gingerbread cupcakes. I had some leftover gingerbread cookie dough in the freezer and thought that they would be a lovely topping for these cupcakes.

I use this base recipe when ever I am baking with spelt for cupcakes. I substitute flavourings and fruits for variety. For example, cinnamon and blueberry or cinnamon and banana or banana and coconut.

You will need:

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1 cup of spelt flour

1 cup of plain flour

1 tablespoon baking powder

1 teaspoon ginger

1 teaspoon cinnamon

1 large egg

2/3 cup / 160ml vegetable oil

3/4 cup / 180ml maple syrup

1/3 cup / 80ml milk

Topping

Gingerbread Icing

Gingrebread Cookies recipe can be found below,

Rosemary (optional)

METHOD

  1. Preheat oven to 180oC and line a 12 case cupcake/muffin tin. Mix all dry ingredients in a medium size bowl. Mix wet ingredients in a jug and add to the dry ingredients.

  2. Mix until combined and spoon into cupcake cases, Bake for 20 - 25 mins, until risen, slightly brown and skewer comes out clean.

  3. Leave to cool. Once completely cooled. decorate by piping on icing, add gingerbread and rosemary.

    ENJOY!!!!



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Gingerbread Cookies

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Tis the season for all things Gingerbread. Ever wonder about why Gingerbread associated with Christmas?

Gingerbread was sacred and was only allowed to be made during Christmas and Easter so that’s probably why its seen as a Christmas delicacy.

Ginger root was first cultivated in ancient China, where it was commonly used as a medical treatment. From there it spread to Europe via the Silk Road. Queen Elizabeth I is credited with the idea of decorating gingerbread cookies, after she had some gingerbread made to resemble the dignitaries visiting her court. Elaborately decorated gingerbread became synonymous with all things fancy and elegant in England.

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My children love making these cookies, choosing the different cutters and the best part decorating them. You can also use this recipe to make one large gingerbread house.

You will need:

INGREDIENTS

440g self-raising flour
125g plain flour
1 tbsp ground ginger
2 tsp ground cinnamon
200g soft brown sugar

185g butter, diced

40g molasses or treacle
80g golden syrup
2 eggs

ICING
100g icing sugar sifted
water or lemon juice

sweet and sprinkles

  1. Place all dry ingredients - flours, ginger, cinnamon, brown sugar and butter in a food processor and pulse until the it resembles

    breadcrumbs.

  2. Whisk the treacle, golden syrup and eggs in a small bowl. Add into the food processor and pulse until it comes together as a dough.

  3. Turn the dough out onto a lightly floured parchment paper, divide into two parts and roll out each section of dough. Place into the freezer for 15 mins.

  4. Preheat oven to 180oC. Line baking sheets with parchment paper,

  5. Remove dough from the freezer and cut out cookie shapes and place on baking sheets.

  6. Bake for 10 - 15mins depending on sizes of cookies, until slightly browned on the outside.

  7. Leave to cool on trays. Once cooled place cookies on cooling wraps and make icing by mixing icing sugar with water or lemon juice. You want the icing sugar to be thick enough to pipe or spoon so it will not drip over the edges and so it will set.

  8. Decorate with sweets or sprinkles of your choice.

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