Weekend bake …. Lemon drizzle Gingerbread cupcakes

For the gingerbread
4oz Margarine or unsalted butter
6oz Black treacle
2oz Golden Syrup
1/4 pint milk
2 large eggs – beatenWhen
8oz Plain flour
2oz Caster sugar
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger

Icing Sugar
Juice from one fresh lemon

Preheat over to gas mark 3
Put cases into a muffin tin (12 but may make more)

Into a pan put the margarine. treacle and golden syrup.  Heat gently until it dissolves.

When dissolved remove from the heat and leave to cool for 5 minutes.

Stir in the milk and the beaten eggs.

Stir in the dried ingredients and beat well.

Divide between the cake cases and cook for about 25 -30 minutes or until firm to touch.

In another bowl place some icing sugar and the juice of one lemon. Stir.  Add a little water if you want your icing a little more runny.     Pour a little on the top of each cake and then decorate.  I used wafer flowers but you can use crystallised ginger.

Enjoy x x

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