Gingerbread Cupcakes

Less than a week to go until the big day; is everyone else as excited as we are? If you're looking for a way to use up some of that extra energy from the pre-Christmas anticipation, or you'd like a family activity to help distract the kids, then fear not! We have another festive recipe coming your way today, courtesy of Amy over at Baking With Granny.

We've brought you festive bread, biscuits and confectionery, so we thought it was about time that we featured a classic cupcake recipe, which is always a popular treat with adults and kids alike. As cupcakes go, they don't get much more festive than these delectable gingerbread delights, which combine Christmas spices and charm in neat little packages!

These cakes are an ideal way to incorporate your favourite flavours into a bake that isn't as commonly made at Christmas, and it's also far less stressful than trying to put together a gingerbread house!

To see Amy's full recipe, and to browse more of her tasty Christmas bakes, click here


For the Cupcakes

  • 150g of Butter (room temp)
  • 150g of Soft Brown Sugar
  • 3 Eggs
  • 150g of Self-Raising Flour
  • 1 tsp Ground Ginger
  • 11/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Mixed Spice
  • 1 tbsp Treacle
  • 1 tbsp Milk

For the Icing

  • 200g of Butter (room temp)
  • 200g of Icing Sugar
  • 1 tbsp Caramel 
  • Pinch of Ground Cinnamon


Step 1 - Preheat the oven to 170C, and line your cupcake tray with 10 cases

Step 2 - In your mixer, cream the butter and sugar together until they are light and fluffy.

Step 3 -  Sift flour and spices in a separate bowl.

Step 4 - Add One egg into the butter and sugar mixture, until well combined. Add a third of the flour and spices, alternating with the rest of the eggs and flour mixture. This prevents the ingredients from separating.

Step 5 - Following this, add the treacle and milk until just combined.

Step 6 - Using an ice cream scoop, fill each case until they are 1/3 full.

Step 7 - Bake for around 20 mins, until a skewer inserted comes out clean.

To Make the Icing:

Step 1 - In your mixer, combine icing sugar and butter until it is light and fluffy.

Step 2 - Add the caramel and cinnamon for flavour (optional).

Step 3 - Pipe the icing on top of cooled cupcakes, and finish with decorations of your choice, such as mini gingerbread men or crushed biscuits.

Products You May Find Helpful

Cupcake Tray
£7.76 inc V.A.T.
12 Cup Muffin Tray
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Large Cooling Rack
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Spiced Pumpkin Brownies

When it comes to getting crafty in the kitchen, there's no season quite like Christmas! Whether you're looking for an affordable gift idea, a thoughtful party favour, or simply a festive treat for your work colleagues, homemade confectionery can be the perfect way to thank your friends and family this festive season. 

Fudge is a real winner when it comes to homemade sweets, and this recipe from Esther at Meadow Brown Bakery combines the classic vanilla flavour, with some pretty, seasonal sprinkles, in order to create a winning gift idea for both experienced bakers and beginners!

Full details of how to create this delicious recipe can be found here

For more guidance, you can also view Esther's instructional video over on Youtube


  • 450g caster sugar
  • 56g of butter
  • 170g can of evaporated milk
  • 130ml of milk
  • 1tsp of vanilla extract
  • Festive sprinkles (optional)

Step 1 - Line an 18cm or 20cm  cake tine with greaseproof paper. Add in some sprinkles to achieve the result pictured above. 

Step 2 - Put all the ingredients except for the vanilla extract in a medium to large, heavy-based saucepan. Heat gently on the hob until sugar has dissolved.

Step 3 - Bring to a gentle boil, until the temperature reaches 116C on the sugar thermometer, or the 'soft ball' stage. Stir occasionally, to prevent the mixture from sticking and burning.

Step 4 - Remove from the heat, and let it sit for 5 mins on a cool surface, before adding the vanilla extract. 

Step 5 - Beat the mixture with a wooden spoon for around 30 seconds, then pour it into the prepared tin.

Step 6 -  Pour the mixture into the prepared tin, and leave until almost set, which should be a about 5 minutes.

Step 7 - Take a sharp knife and cut into squares, before leaving to set and cool completely (cutting when fully set will cause the mixture to crumble and break).

Products You May Find Helpful

8 Inch Square Cake Tin
£7.40 inc V.A.T.
7 Inch Square Cake Tin
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Large Cooling Rack
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Shortbread Stars

Christmas is just around the corner, which means we're super excited to try out as many delicious recipes as possible in the lead up to the big day! This week, we turned to one of our favourite baking bloggers, Kelly, who documents her delicious recipes over on her blog, This Sweet.

Shortbread is a classic recipe, and one that's perfectly suited for entertaining your friends and family at Christmas, especially in this sweet and festive star shape! If you're looking to try a twist on the classic biscuit, or you'd like to offer a choice of flavours to sample, Kelly also has a yummy chocolate and cherry alternative that you can try out too!

While the perfect technique may take an attempt or two to master, these biscuits have a very simple ingredient list, and would be a great way to keep little hands busy on Christmas Eve (while also providing a tasty treat for Santa).

To see the full details of Kelly's shortbread recipe, click here!

Products You May Find Helpful

Enamel Baking Tray
£14.15 inc V.A.T.
Biscuit Baking Tray
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Large Cooling Rack
£3.60 inc V.A.T.