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Gingerbread fairy cakes with cream cheese icing
Recipe by:
Kevin Ryan
A wonderful change of pace for the Christmas season. The moist and spicy gingerbread fairy cakes are balanced by a creamy, soft icing.
Ready in 1 hour
Saved by 246 cook(s)
Ingredients
Serves: 12
- 75g unsalted butter, softened
- 100g caster sugar
- 125ml treacle
- 1 egg
- 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
- Icing:
- 25g unsalted butter, softened
- 50g cream cheese, softened
- 80g sifted icing sugar
- 1/4 teaspoon lemon extract
Not quite right? Check out these similar recipes!
Preparation method
Prep: 15 mins | Cook: 20 mins | Extra time: 25 mins1.
Preheat the oven to 180 C / Gas mark 4. Butter or line a 12-cup muffin tin.
2.
Cream 75g butter with the caster sugar. Add the treacle and the egg and egg yolk.
3.
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.
4.
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.
5.
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.
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
Provided by:Allrecipes
Last updated:
17 Dec 2012
Reviews & comments
Going to try these today, they sound lovely.
Posted:
24 Mar 2013
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Last year I made these with some mods and they turned out great. This year I followed the recipe exactly and the cakes sank in the middle and the icing would not get fluffy no matter how much it was beaten. I'm not sure what was wrong. Last year I may have just put baking powder in the dry mix rather than dissolving bicarbonate of soda in hot milk. Other than that can't think what would have caused it. Oven was preheated to temp in recipe. May try again.
Posted:
17 Dec 2012
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These were gone instantly! i also used maple syrup. Tasted amazing!
Posted:
28 Aug 2012
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I made them with golden syrup the first time not knowing the difference. They were amazing!!!! Much preferred them to the licorice flavor. but that personal preference.
Posted:
15 Aug 2012
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mine sank in the middle ! didn't open the oven door nor anything, why does this keep happening to meeeeee ????
Posted:
05 Nov 2011
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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.
Posted:
25 Oct 2011
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These were great fun to make with the kiddies. Delicious too. We all loved them. Thanks very much for the recipe!
Posted:
04 Dec 2008
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4 user(s) found this review helpful
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Absolutely fab cupcakes. My family loved them. I followed the recipe exactly and wouldnt change a thing. really nice.
Posted:
04 Dec 2008
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5 user(s) found this review helpful
