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Gingerbread cupcakes recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Make festive gingerbread cupcakes with the kids for a cozy Christmas tea time treat.
Ingredients:
  • 375g Spreadable spread
  • 300g self-raising flour
  • 165g brown sugar
  • 5.00 gm ground ginger
  • 2.50 gm mixed spice
  • 185ml milk
  • 500g icing sugar mixture
  • Silver cachous, to serve
  • White chocolate dipped pretzels, to serve (optional)
  • Icing stars, to serve (optional)
Instructions:
  • 1. Preheat oven to 180°C. 2. Line 10 muffin pan holes with paper cases. 3. Microwave ½ cup (125g) Western Star Original Spreadable until melted, then let it cool.
  • In a large bowl, mix flour, sugar, ginger, and mixed spice. Create a well in the center. In a separate jug, whisk together milk and eggs. Pour the mixture into the dry ingredients along with the melted Western Star Original Spreadable. Gently stir until just combined, being careful not to overmix.
  • Distribute the batter evenly into the paper cases. Bake for 20 minutes or until a skewer comes out clean. Let cool on a wire rack.
  • In a bowl, combine the remaining Western Star Original Spreadable. Use an electric mixer to whip until light and fluffy. Slowly add the icing sugar, mixing well after each addition. Transfer the mixture to a piping bag with a 1cm fluted nozzle.
  • Drizzle cupcakes with icing, then sprinkle cachous on top. Garnish with pretzels and optional icing stars.

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