I’ve been baking at IronCupcake ever since it started 4 years ago, and one Christmas I entered sticky ginger cupcakes with mini gingerbread houses. My gingerbread houses turned into a gingerbread village, and I must have done something right because I won the competition!
My top tip is to use a thick mixture of egg white and icing sugar to construct your gingerbread house, otherwise you might find they’ve collapsed before you can eat them!
Here’s the cupcake recipe for sticky ginger cupcakes from BBC Good Food.
- 225g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 115g butter, cut into cubes, plus extra for greasing
- 115g dark muscovado sugar
- 115g black treacle
- 115g golden syrup
- 250ml whole milk
- 85g drained stem ginger, finely grated
- 1 egg
- Preheat the oven to fan 160C/conventional 180C/gas 4. Line a cupcake tray with large muffin cases.
- Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
- Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter.
- Transfer mixture into a measuring jug and pour into cupcake cases until they are two thirds full.