Raring2go! Rochdale

26 raring2go .co.uk Raring2go! Click here for further details of Heritage Open Days Step 1: Preheat the oven to 180˚C (fan 160˚C, gas mark 4). Put 12 paper cupcake cases into a muffin tin. Step 2: Cream together the butter and sugar. Sift the flour together with the spices. Gradually mix the eggs into the creamed butter and sugar, alternating with the flour. Finally, stir through the milk. Step 3: Dollop the mixture in the cupcake cases and bake for 15–20 minutes until golden. Remove from the oven and leave to cool. Step 4: For the buttercream melt 50g of the but- ter in a pan with the muscovado sugar. Add 2 ta- blespoons of the milk and stir to form a thick toffee sauce. Step 5 : Beat the remaining butter until smooth. Then sift in the icing sugar and add the toffee sauce (save 2-3 tablespoons for later) stirring thoroughly. Step 6: Finally, pipe the buttercream on to the cupcakes, drizzle with the remaining toffee sauce and sprinkle with ground cinnamon. About the bake Whilst these cupcakes use Christmas flavours, we think they are lovely all year round. They go very nicely with cup of coffee too. Give them a go! This recipe is brought to you courtesy of our good friends at www.bakingmad.com Check them out for lots of exciting baking recipes. For more great recipe ideas click here to visit our website How to make these delicious Gingerbread Cinnamon Cupcakes Raring2make! FUN IDEAS FOR MAKING THINGS TOGETHER Because every cake has a story to tell Anonymous www.raring2go.co.uk Delicious Gingerbread Cinnamon Cupcakes by Baking Mad Ingredients you’ll need 150g Unsalted butter (softened) 150g Billington's Unrefined Light Muscovado Sugar, 150g Self-raising white flour 1 tsp Ground ginger, 1/2 tsp Ground cinnamon 1 pinch Nutmeg (grated) 3 Free range large egg(s) 1 tbsp Milk (whole) For the Buttercream 200g Unsalted butter (softened) 50g Billington's Unrefined Light Muscovado Sugar, 3 tbsp Milk (whole) 200g Silver Spoon Icing Sugar 1 pinch Ground cinnamon