Gingerbread Cupcakes

I’ve never been a big fan of gingerbread and although I think marzipan is nice, it’s also not my favourite ingredient in the world. These cupcakes combine the two and OH MY GOD they are tasty! I think I like challenging myself when it comes to flavours that I’m not usually that fond of and I’m quite happy with what I’ve come up here. Get baking!



  • 140g Self-Raising Flour
  • 125g Soft, Unsalted Butter
  • 70g Soft Dark Brown Sugar
  • 50g Treacle
  • 2 Medium Eggs
  • 1tsp Bicarbonate of Soda
  • Pinch of Salt
  • 1tsp Vanilla Extract
  • 1tsp Cinnamon
  • 1tsp Ground Ginger
  • 1/4tsp Nutmeg
  • 1/4tsp Ground Cloves


  • 3 Egg Whites
  • 150g Caster Sugar
  • Pinch of Salt
  • 250g Soft, Unsalted Butter
  • 200g Marzipan
  • Cocoa Powder to decorate


Start by creaming the butter and dark soft brown sugar together until they’re really soft and creamy, then add the treacle and vanilla extract and combine everything until the mixture is smooth. You’ll have to scrape the bowl down a few times while making the batter. Add one egg at a time and mix really well in between. Combine flour, bicarbonate of soda, salt and spices and mix them in as well. Scrape the bowl down and mix for a couple more seconds.

Preheat the oven to 160 degree C (140 fan) and line a 12 hole cupcake tin with cupcake liners. Divide the cupcake batter evenly between the 12 cupcake liners and bake them for about 20 minutes. They will be ready when the top springs back when you push a finger lightly onto the cupcake or a skewer comes out clean. Don’t be alarmed when they dip a little bit in the middle during the baking process, they should come out well baked with a little well in the middle. Take them out of the tin and let them cool completely.

To start off with the buttercream we need to whip the soft butter until it’s light in colour and fluffy in texture. Break the marzipan up into little pieces and after whipping the butter for about 5 minutes, add it bit by bit while still whipping the butter. After about 10 minutes the butter should be extremely light in colour, fluffy and the marzipan will have broken up into little pieces. This won’t be a smooth buttercream but the little flecks of marzipan give it a lovely texture. Set the butter aside until the swiss meringue is ready.

In a bain-marie, so a heatproof bowl over a pot of simmering water, combine sugar, egg whites and salt. Keep whisking the mixture until it has reached 65 degrees and the sugar crystals have dissolved. If you don’t have a sugar thermometer just rub a bit of the mixture between your thumb and forefinger, if you can’t feel any sugar crystals it’ll be done. It then needs to be whipped until it’s cooled down to room temperature. This will bring the volume into the swiss meringue and make it much more stable than a regular meringue. If you don’t have a stand mixer you can use a hand mixer but it will take about 15-20 minutes, rather than around 10 in the stand mixer. When the swiss meringue has cooled down to room temperature add the butter-marzipan mixture, one spoonful at a time, and combine everything well. Again, scrape the bowl down and give it a final mix.

I’ve piped my buttercream on with a large round nozzle and a piping bag, but you can spoon it on or just cut the corner off an icing bag off and use that to pipe. Cut the tip off the piping bag off and place the nozzle in the tip. I find it easiest to fill the piping bag by placing it into a tall glass and folding the edges over. Give the piping bag a good shake when it’s filled up to get rid of air bubbles trapped in the buttercream. Then hold it vertical to the cupcake and pipe a big blob of buttercream on that covers the whole of the cupcake, then give it a little wiggle and finish it off with a little swirl (it sounds abstract but it’s actually really easy, promise!). Finally finish the cupcakes off with a little bit of cocoa powder. And that’s it!


Leo x

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