Gingerbread Cupcakes with French Buttercream Frosting
18 May 2011 in Uncategorized
Of course I’ve made cupcakes many times, but never Gingerbread ones and I’ve never made French Buttercream Frosting either. The Gingerbread is from an old Blue Ribbon Book and the frosting is courtesy of browniegirl, thanks for the inspiration Colleen, I printed the recipe out and it has been lurking in my file since 2008.
2 cups cake flour
10ml baking Powder
10ml ground ginger
5ml mixed spice
¾ cup brown sugar
1 cup syrup
300 ml milk
This makes 2 loaf cakes or 30 cupcakes depending on size
Sift the dry ingredients and add brown sugar.
Melt the syrup and butter but don’t boil.
Beat eggs and milk together and gradually stir syrup into egg mix.
Add to the dry ingredients, beat well till smooth.
Bake @ 160 for 15 to 20 minutes for the cupcakes.
If making the 2 x loaf cakes then bake for an hour.
For the French Buttercream Frosting recipe click here (I didn’t use the Orange Flower Water)