Food, Recipes

Gingerbread Cupcakes


  • 450g self raising flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 4 1/2 tsp ground ginger
  • 2 tsp mixed spice
  • 160g caster sugar
  • 1/2 tsp salt
  • 2/3 cup canola oil (or another neutral oil)
  • 200g golden syrup
  • 200g molasses
  • 1 1/2 cups boiling water

Icing (optional)

  • Pillsbury vanilla ready made icing


Preheat the oven to 180°c and lightly grease a Le Creuset 12 cup Holiday Bakeware Tray.

In a bowl, whisk together the sifted plain flour, baking powder, bicarbonate of soda, ginger, mixed spice, caster sugar and salt.

Add the golden syrup, treacle, canola oil and boiling water to the bowl and whisk until no lumps of flour remain.

Pour the batter into the  tin and bake for about 12-15 minutes, until a skewer inserted into the centre comes out clean.

Allow to cool, then pipe with the icing and enjoy. Alternatively, enjoy fresh and warm out of the oven.

Image and recipe by Georgia Roux