Gingerbread Cupcakes with Cream Cheese Frosting

I came down with a cold over the weekend, nothing bad – just a stuffy head and sniffly nose. Enough to make me feel like not doing too much! Thankfully we had a lazy Sunday mapped out already. A day of not doing very much was exactly what I needed. Well, that and some cake ;) I was going to make carrot cake, but remembering the Parkin I had last weekend at the bonfire party, I decided to experiment a little and came up with these gingerbread cupcakes. Topped off with cream cheese frosting {my favourite} they were just what the doctor ordered!

Gingerbread Cupcakes with Cream Cheese Frosting

You’ll Need:
1/3 cup unsalted butter
1/2 cup caster sugar
1/2 cup treacle
1 egg
1 egg yolk
3/4 cup plain flour
1 tbsp best quality cocoa powder
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 tsp bicarbonate of soda
1/2 cup hot milk

for the cream cheese frosting
1/4 cup butter
1/2 cup cream cheese
3/4 icing sugar
1/2 tbsp lemon juice

Preheat the oven to 180 C / Gas mark 4 and butter/line a 12 hole muffin tin. Cream the butter and sugar together, then add in the egg and egg yolk. Sift in the dry ingredients and mix until just combined. Heat the milk ad mix in the bicarbonate of soda. Pour the milk mix into the dry mix and combine.

Divided between your muffin cases and bake for around 20 minutes. Allow to cool fully. Mix the ingredients together for the frosting and ice the cakes!

Enjoy!