Preheat oven to GM4/180c and prepare cake pans.
Sift flour, ground ginger and cinnamon together, and chopped ginger and mix.
In a seperate bowl, cream butter and sugar until fluffy, add in the treacle and eggs.
once mixed add in flour mix and gradually beat in the milk and bicarb.
Divide into cupcake cases and bake for 20 mins or until firm to touch.
Use vanilla buttercream frosting for topping, sprinkles and jimmies as desired.
Great for Halloween/Bonfire night cupcakes!
Originally Submitted
11/7/2009
0 Out of 5 from
0 reviews
You can add this Sticky Gingerbread Cupcakes recipe to your own private DesktopCookbook.