Gingerbread Cupcakes

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It’s the time of year when you are feeling the need for warmth and spice. These cupcakes are great for all the family and totally nostalgic. It’s time to plump up for Christmas!!

Makes 8–10 cupcakes

350g plain flour GF

150mls runny honey

150g butter, softened

2 teaspoons baking powder GF

100ml milk

50mls vegetable or coconut oil

4 eggs

1/2 teaspoon allspice

1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg

Zest of 1 orange

1 drop vanilla extract

Pinch of salt

for the topping

150g butter, softened

3tbsp runny honey

Zest of 1 orange

Ground ginger

Candied orange peel (optional)

Preheat the oven to 170°C/325/gas mark 3.

Cream together the butter, oil and honey. When light and fluffy, gradually add the eggs, one by one. It’s really important to keep the mix moving all the time as you add the eggs. The cake will look as though it has split but don’t worry, that’s normal.

Sieve together all the dry ingredients, and carefully fold them into the mixture.

When everything is combined, spoon a tablespoon of the mixture into individual cupcake cases. (It’s best to sit these inside little cup cake tins or Yorkshire pudding tins to ensure they rise evenly and don’t all spill out the sides.) Bake for 10–12 minutes.

Remove from the oven and leave to cool while you make the butter icing.

Cream the softened butter and honey with a wooden spoon until smooth. Add the orange zest spread over the top of the cooled cakes. Top each one with a pinch of ground ginger and some candied orange peel if you wish.

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