These gingerbread cupcakes are so moist and soft that your not just going to want them at Christmas time, but all year round.
- Makes10
- Cook time25 minutes
- Prep time30 minutes, + cooling time
Ingredients
- 375g Western Star Original Spreadable
- 2 cups (300g) self-raising flour
- 3/4 cup (165g) brown sugar
- 2 tsp ground ginger
- 1 tsp mixed spice
- 3/4 cup (185ml) milk
- 2 eggs
- 500g icing sugar mixture
- Silver cachous, to serve
- White chocolate dipped pretzels, to serve (optional)
- Icing stars, to serve (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line 10 holes of a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Place 1/2 cup (125g) Western Star Original Spreadable in a microwave-safe bowl. Microwave on high until melted. Cool.
Step 2
Combine the flour, sugar, ginger and mixed spice in a large bowl. Make a well in the centre. Whisk the milk and eggs in a jug. Add to flour mixture with the melted Western Star Original Spreadable and stir until just combined (don’t overmix).Step 3
Divide evenly among paper cases. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool.Step 4
Place remaining Western Star Original Spreadable in a bowl. Use an electric mixer to beat until pale. Gradually add icing sugar, beating after each addition, until well combined. Transfer to a piping bag fitted with a 1cm fluted nozzle.Step 5
Pipe icing over the cupcakes. Sprinkle with cachous. Top with pretzels and icing stars, if using.
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