Gingerbread Cupcakes with Golden Syrup Cinnamon Cream Cheese Frosting

The lovely people at Tala sent me a selection of Xmas baking goodies to review. This included cupcake cases, Christmas silicone chocolate mould, holly leaf plunge cutters and Christmas tree cookie cutters. I decided to make gingerbread cupcakes with chocolate gingerbreadman and candy canes and some cookies.

I'm not a fan of gingerbread or ginger but I know I'm in the minority so in the spirit of Xmas and sharing I made these cupcakes to give away. Most of the recipes I saw online have similar ingredients of treacle, dark brown sugar, ginger and spices. I chose this recipe from King Arthur flour which had good reviews.

I made a golden syrup cream cheese frosting with cinnamon as I thought it would pair well with the sticky gingerbread. The frosting tasted heavenly! The feedback I received from the cupcakes were that "It's Christmas in a cupcake". The cake is moist and sticky and full of ginger and spice. The frosting complemented the cake very well and everyone was amazed by the decorations.

The chocolate moulds were really easy to use - melt chocolate, pour in the mould and leave to set. They were easy to remove with no breakages. I sprayed them gold which really brings out the detail. The cupcakes cases are sturdy and strong and does not become transparent after baking which I was really pleased about.

Check back tomorrow/weekend as I have a very exciting project to share with you using the tree cookie cutters and a giveaway from Tala.

I'm sharing this with several challenges this month :-

AlphaBakes which I am hosting this month and co host with Caroline from Caroline Makes. The letter this month is X and we are accepting any Xmas related bakes. These apparently are Xmas in cupcake form so I think it's perfect.

Tea Time Treats hosted by Kate from What Kate Baked and co-hosted by Karen from Lavender and Lovage. The theme this month is Festive Food Gifts and I think these would make a great festive gift.

Calendar Cakes hosted by Rachel from Dolly Bakes and co-hosted by Laura from Laura loves Cakes. The theme this month is Jingle Bell Rock. These definitely rock! :)

 Treat Petite hosted by Stuart from Cakeyboi and co-hosted by Kat from the Baking Explorer. The theme this month is Happy Holidays.

Four Seasons Food hosted by Anneli from Delicieux and Louisa from Eat your Veg. The theme this month is Party Food and these cupcakes would be perfect for any party.

Let's Cook Christmas Party Food hosted by Nayna from Simply Food.

The Spice Trail: Cooking with Cinnamon hosted by Vanesther from Bangers & Mash.

Secret Recipe Club Holiday Treats Party

Cooking with Herbs hosted by Karen from Lavender and Lovage. The theme this month is cooking with Herbs and Christmas spices so I think my cinnamon in the frosting will qualify.

Recipe adapted slightly from King Arthur Flour
Makes 14 cupcakes

For the cupcakes

206g plain flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
3 teaspoons ground ginger
1/2 teaspoon ground nutmeg
113g unsalted butter, softened
106g dark brown sugar
170g black treacle
2 medium eggs
125ml water

For the frosting 

60g butter

200g cream cheese

175g icing sugar, sifted

2 tablespoons golden syrup 

2 teaspoons ground cinnamon

For the decoration

150g plain chocolate, melted

Edible gold spray

• Preheat oven to 175C. 
• Sift the dry ingredients in a bowl and set aside.
• Beat butter, sugar, black treacle and eggs in an electric mixer until pale and smooth.
• Add 60mls of water to the butter mixture and mix well.
• Add half the flour mixture and continue mixing.
• Add remaining water followed by flour mixture and mix well. 
• Spoon into cupcake cases and bake for 18-20 minutes or until a skewer inserted into the centre comes out clean. 
• Allow to cool completely before decorating.
• To make the frosting, beat butter and cream cheese until smooth in an electric mixer.
• Add in the icing sugar and continue mixing.
• Add in the golden syrup (you may want to add more depending on taste) and ground cinnamon and continu mixing until smooth.
• Make the chocolate decorations by melting 150g plain chocolate and pour them into the moulds. Allow to set in the fridge or freezer until firm. Gold spray optional. 
• Use a round tip to pipe frosting on the cupcakes and decorate with a gold chocolate gingerbreadman or candy cane.

Disclaimer: I was sent the items above to review free of charge. I was not required to write a positive review. All opinions expressed are my own. I paid for all the ingredients myself.