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Gingerbread Cupcakes

Delicious gingerbread cupcakes perfect Christmas or your ginger loving friends!

Ginger Mead Made with Ginger Mead

Cupcake ingredients

  • 125g unsalted butter
  • 125g light brown soft sugar
  • 150g golden syrup
  • 100g black treacle
  • 1 tsp instant coffee
  • 10 ml hot water
  • 225g self raising flour
  • 25g cocoa powder (optional)
  • 1 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • Freshly shaved nutmeg
  • 2 medium eggs
  • 125ml whole milk (warm)
  • 50ml ginger mead

Buttercream

  • 200g unsalted butter (room temp)
  • 400g icing sugar
  • 1 tsp ginger mead
  • 1 tsp vanilla extract

Optional: Molten Middle – Chocolate Ginger Cremeux

  • 1 egg
  • 75 ml double cream
  • 75 ml whole milk
  • 20 ml ginger mead
  • 15g light brown sugar (or liquid glucose)
  • 100g dark chocolate

Prepare the cupcakes

  1. Preheat oven to 180°C.
  2. In a pan, gently heat the butter, sugar, golden syrup and black treacle until melted and smooth. Let cool for about 10 minutes.
  3. Make a strong coffee with the instant coffee and hot water, stir it into the warm treacle mixture.
  4. In a bowl, sift together the self raising flour, cocoa powder (if using), ginger, cinnamon and nutmeg.
  5. Combine the cooled treacle mixture with the flour and spices.
  6. Warm the whole milk and ginger mead together in the same pan you used earlier.
  7. Beat in the eggs until fully incorporated, then mix in the warmed milk/mead. (Yes, it’ll look wet... just trust the process.)
  8. Split into 12 muffin cases, leaving room for rising.
  9. Bake for 18 minutes (oven times may vary).
  10. Insert a toothpick to check doneness, it should come out clean.

Buttercream

  1. Beat the room-temperature butter until soft, smooth and whipped.
  2. Add the icing sugar, ginger mead and vanilla.
  3. Beat for around 5 minutes until fluffy.
  4. If it’s looking a little too thick, add 1–2 tbsp boiling water. only if absolutely necessary.

Optional: Molten Middle – Chocolate Ginger Cremeux

  1. Heat the milk, cream, sugar/glucose and egg gently over a bain-marie, whisking constantly, until it reaches 80°C.
  2. Remove from heat, add the dark chocolate, let sit for 2 minutes, then blend or whisk until smooth.
  3. Press cling film directly onto the surface and chill for 6 hours or overnight.
  4. Transfer to a piping bag.
  5. Hollow out the centre of each cupcake with the back of a teaspoon.
  6. Pipe in the cremeux for that dramatic, gooey centre.

Recipe by: Christopher Burton (Meadery Staff member)