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Thread: Gingerbread Cupcakes

  1. #1
    PrettyKitty's Avatar
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    Gingerbread Cupcake Recipe. The amounts for the spices are a minimum - I usually double it for a stronger flavour.

    60g self-raising flour
    60g all-purpose (plain) flour
    tsp baking soda (bicarbonate of soda)
    1 tsp ground ginger
    tsp ground cinnamon
    tsp ground nutmeg
    60g brown sugar
    1 egg
    (90g) butter, softened
    60ml milk
    2 tbsp golden syrup
    Method
    1 Preheat the oven to 330F (170C).
    2 Line a 12 cupcake pan, with cupcake papers.
    3 Sift the flours, baking soda, ginger, cinnamon and nutmeg into a large bowl.
    4 Add the remaining ingredients.
    5 Using an electric mixer, beat until combined and lightens in color (no longer than 2 minutes).
    6 Divide the mixture evenly between the cake cases.
    7 Bake for 30 minutes.
    8 Remove tin from the oven, transfer to rack and cool.
    Notes
    Makes 12 Cup Cakes.
    Store in an airtight container for up to 3 days

  2. #2
    Super Member Quilt4u's Avatar
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    OK time to find my metric chart. And is golden the same as Carroe syrup?

  3. #3
    PrettyKitty's Avatar
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    LOL, whats funny is that I spend all my time converting US recipes from 'cups' in to grams or ounces!

    Golden syrup - I think you call it corn syrup in the US:
    http://en.wikipedia.org/wiki/Golden_syrup

  4. #4
    Super Member Quilt4u's Avatar
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    Thanks

  5. #5
    Banned
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    bump!

  6. #6
    Super Member sondray's Avatar
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    Natural Bridge, VA
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    Ooooh, I just love gingerbread. Thanks for sharing this recipe.

  7. #7
    Tigerbaby1981's Avatar
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    Thanks for sharing this sounds really good. I will have to convert it and try it out.

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