Easy Peasy Ginger Beer Cupcakes

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5 from 2 votes

Ginger beer cupcakes are a fun and festive holiday cake

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time15

Total Time25

Ingredients

Cupcakes

350 g plain flour
225 g sugar - I use soft dark brown for colour and flavour but any would work
100 g cooking oil - sunflower or rape/canola
1 tsp ground ginger - adjust according to taste and fierceness of the ginger beer
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice
½ tsp bicarbonate of soda
Pinch salt
About 60g treacle
200 ml ginger beer
25 ml water

Buttercream

250 g butter - or non diary spread - I use Pure
600 g icing sugar
1 tsp vanilla essence
2 tbs milk

Instructions

Cupcakes

Place all the ingredients into the food processor bowl and whizz until you have a smooth golden brown batter. Fill cake cases about 2/3 full and bake at GM4/180C for about 14 mins until risen and a cocktail stick inserted into the middle comes out clean.

Buttercream

Cut the butter into small cubes and allow to soften. Beat with an electric mixer for 5 minutes until pale and fluffy, slowly add half the icing sugar beating all the time. Add the vanilla essence and milk, beat. Slowly add the rest of the icing sugar and beat for a good 5 minutes until fluffy. If you are using a non diary "butter" you may need to adjust the amount of icing sugar.
I iced half my cakes then coloured the remainder of the buttercream. If you use liquid food colouring you may need to add a little more icing sugar.
Decorate to your heart's content and enjoy!

Notes

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.