Zingy Mustard Gingerbread Jubilee Cupcakes

Zingy Mustard Gingerbread Jubilee Cupcakes

Prep time:

15 min

Cook time:

25 min

Ingredients (Serves 16)

  • 113 grams unsalted butter
  • 150 grams molasses sugar
  • 150 grams brown sugar
  • 2 large eggs
  • 340 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1.5 teaspoon Colman's Mustard Powder
  • vanilla icing


  • Preheat oven to 180 degrees Celsius. Add 16 cupcake cases into a tin.

  • Beat together the butter and brown sugar until light and creamy. Beat in the molasses and eggs until well combined.

  • Sift in the flour, baking soda, spices, Colman’s Mustard Powder, and salt. Mix until smooth.

  • Pour the batter into the prepared cases and bake for 20-25 mins, until a skewer inserted in the centre of the cupcake comes out clean.

  • Cool on a rack. Top with vanilla icing.



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