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
Method
-
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.
