Instead of the usual gingerbread cookies, try gingerbread cupcakes instead! No need to run as fast as the gingerbread man. There’s enough to feed everyone!
Ingredient
250 ml (1 cup) plain/Greek yogurt
2 eggs
190 ml (3/4 cup) Olive oil
165g (3/4 cup) dark brown sugar
125 ml (1/2 cup) Treacle
1 tbsp vanilla
300g (2 cups) regular flour
2 tsp baking powder
1 tbsp ground ginger
1 tbsp mixed spice
1 tsp ground cinnamon
pinch of salt
Buttercream frosting
75g butter
125g (3/4 cup) icing sugar
1 tsp vanilla
1-2 tsp milk
Method
- Line a 12 cup muffin pan with liners
- Mix yogurt, eggs, olive oil, sugar, treacle and vanilla in a large bowl. Combine well
- Sift flour, baking powder, ginger, mixed spice, cinnamon and salt and whisk to combine
- Mix (2) & (3) ingredients with a spatula
- Portion batter into muffin pan (use an ice cream scoop to measure)
- Bake in a preheated oven on convection humid at 170c for 15 mins. Tap the top of the muffins. When they bounce back, they are ready!
Buttercream frosting
- Whisk butter, icing sugar, vanilla and milk together until very well combined
- Use a piping bag with star tip and pipe a large swirl on each cupcake*
- Top with sprinkles
Notes
*To add color to icing, draw a few vertical lines from the inside tip of piping bag upwards with gel colors
