Christmas Gingerbread Cupcakes


These gorgeous festive treats will be gone in a flash! – by

Prep: 40 Minutes – Cook: 25 Minutes – Easy – Serves 12

These gorgeous cupcakes will be a hit with the kids – big and small!


125g unsalted butter, chopped, at room temperature

2/3 cup brown sugar, firmly packed

2 eggs

½ cup treacle

1 ¾ cups plain flour

2 teaspoons ground ginger

½ cup milk, warmed

1 teaspoon bicarbonate of soda

1 tablespoon icing sugar mixture

1 teaspoon ground cinnamon

Edible gold stars, to decorate


125g unsalted butter, chopped, at room temperature

1 teaspoon vanilla extract

2 cups icing sugar mixture

1 tablespoon milk


  1. Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
  2. Beat butter and brown sugar in a small bowl of an electric mixer until pale and creamy. Beat in eggs, one at a time, until combined. Beat in treacle. Transfer to a large bowl.
  3. In two batches, add combined sifted flour and ginger with combined milk and soda, stirring until smooth. Spoon evenly into paper cases (about 1/3-cup in each).
  4. Cook in a moderately slow oven (160C) for about 25 minutes, or until cakes spring back when lightly touched. Stand in pan 10 minutes. Transfer to a wire rack to cool.
  5. To make frosting, beat butter and vanilla in small bowl of an electric mixer until pale and creamy. Gradually beat in sugar, ½ cup at a time, until combined. Add milk. Beat until light and fluffy.
  6. Transfer frosting to a disposable piping bag fitted with a 1cm plain nozzle. Twist top of bag. Pipe on top of cakes.
  7. Sprinkle stars over frosting. Dust with combined sifted icing sugar and cinnamon.

    TIP! Cakes can be made up to three days ahead. Store in an airtight container. Ginger can be replaced with ground cinnamon, if preferred. Edible gold stars are available in the baking section of Coles supermarkets