About this recipe:A wonderful change of pace for the Christmas season. The moist and spicy gingerbread fairy cakes are balanced by a creamy, soft icing.
75g unsalted butter, softened
100g caster sugar
1 egg yolk
150g plain flour
1 tablespoon best quality cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon bicarbonate of soda
125ml hot milk
25g unsalted butter, softened
50g cream cheese, softened
80g sifted icing sugar
1/4 teaspoon lemon extract
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Method Prep:15min › Cook:20min › Extra time:25min › Ready in:1hr
Preheat the oven to 180 C / Gas mark 4. Butter or line a 12-cup muffin tin.
Cream 75g butter with the caster sugar. Add the treacle and the egg and egg yolk.
Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the bicarbonate of soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
Bake in the preheated oven for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the tin and remove to a rack to cool.
To make the icing: Cream the butter and the cream cheese together. Beat in the sifted icing sugar until fluffy. Add the lemon extract and beat. When the fairy cakes are cool, ice the tops with the icing and serve.
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I made a lot of substitutions! I hate cocoa powder so used freshly ground chocolate. I didn't have black treacle so used golden syrup. I don't drink milk so I used home-made rice milk instead. I also used wholewheat flour and unrefined sugar. It still worked just fine and came out lovely. Also, I didn't have any lemon extract so used fresh squeezed lime juice and that was nice in the icing. Overall very nice. - 25 Oct 2011