Gingerbread Cupcakes with Cream Cheese Frosting

Try this moist and flavourful spiced gingerbread cupcake recipe with a tangy, sweet cream cheese frosting. The perfect eye-catching baked offering to brighten up your display cabinet in the lead-up to the festive season.

Gingerbread Cupcakes with Cream Cheese Frosting

Ingredients

Cake 120g Western Star Unsalted Butter 100g Brown sugar 1 Egg 120ml Anchor Blue Full Cream Milk 150g Honey 1 tsp Vanilla paste 170g Plain flour ½ tsp Baking powder ½ tsp Baking soda 1 tsp Cinnamon, ground ½ tsp Ginger, ground ½ tsp Nutmeg, ground ¼ tsp All spice
Icing 60g Anchor Cream Cheese 30g Western Star Unsalted Butter ½ tsp Vanilla essence ¾ cup Icing sugar

Method

Gingerbread Cupcakes

1. Preheat oven to 180°C. Whisk Western Star Unsalted Butter and brown sugar in an electric mixer until pale and creamy.   
2. Add egg and mix until combined.
3. Stir in Anchor Blue Full Cream Milk, honey and vanilla paste.
4. Mix all remaining dry ingredients together in a separate bowl then add to butter mixture, stir on low speed until combined.
5. Evenly distribute the mixture into 10-12 patty pans.
6. Once baked, allow to cool prior to topping with cream cheese frosting. Add gold leaf (optional).
   
   

Cream Cheese Icing

• Add all ingredients to electric mixer and whip until smooth and creamy.
  
  

Chef’s Tip: Cream cheese frosting can be prepared the day prior and refrigerated.

2^nd November 2021