1:28 am on 2 May 2009

(From her new book, Divine Cupcakes)

For Gingerbread Cupcakes


115g butter
175g brown sugar
4 tablespoons golden syrup
340g plain flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 egg


Place the butter, sugar and syrup into a saucepan and stir over a low heat until the butter has melted. Sift the flour with the ginger and baking soda into a bowl. Pour in the syrup mixture and the lightly beaten egg. Mix together until a soft dough is formed in the bowl, then tip onto a lightly floured bench and knead into a ball.

Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C. Lightly grease a baking tray or line it with baking paper.

Sprinkle some flour onto the work surface and rolling pin. Roll out the dough to 0.5cm thickness. Use your choice of cutters to make shapes and place them on the prepared tray.

Bake for 10 minutes, or until lightly browned.

Allow to cool. Store in an airtight container for up to one week.

From Jesse Mulligan, 1–4pm

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