• Cooking Time: 20
  • Servings: 12
  • Preparation Time: 15


  • 175g plain flour
  • 1 tsp bicarbonate of soda
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon ginger
  • pinch of salt
  • 100g butter
  • 2 tbsp golden syrup
  • 2 tbsp treacle
  • 100ml milk
  • 100g muscovado sugar
  • 1 egg beaten
  • Butter Icing
  • Will ice 12 large cupcakes (I halved the quantities for 6 cupcakes)
  • 125g unsalted butter, softened
  • 400g icing sugar
  • 3-4 tablespoons of milk
  • 1 tsp vanilla extract
  • Edible gold glitter (optional)


  • 1. Heat the oven to 180C/350F/gas 4. Sift flour, bicarb, spices and salt into a bowl.
  • 2. Melt the butter with the syrup and treacle in a pan, when melted remove from the heat and allow to cool.
  • 3. Warm the milk and sugar in another pan, stirring until the sugar has disolved. Remove from heat until the milk is lukewarm.
  • 4. Pour the milk mixure onto the flour mixture, followed by the butter mixture and the beaten egg.
  • 5. Mix well to make a thick, sticky batter.
  • 6. Spoon the mixture into 12 muffin cases.
  • 7. Bake for 18-20 minutes or until firm to the touch.
  • 8. Remove from the oven and lift the gingerbread cupcakes onto a wire rack and leave to cool.
  • Butter Icing Directions
  • 1. Put the butter into a mixing bowl and beat with a wooden spoon or an electric mixer until pale and creamy.
  • 2. Sift the icing sugar into the bowl.
  • 3. Add the milk and vanilla extract.
  • 4. Beat until smooth and thick.
  • 5. Fill a piping back with a star nozzle and ice the cupcakes.
  • 6. Sprinkle a little gold glitter over the cupcake before the icing sets.


Little Gingerbreads adapted from the Great British Bake Off 'How to Bake' Book.

Categories: Cupcakes 

Author Credit: Great British Bake Off

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