It wouldn’t be Christmas without some kind of gingerbread recipe would it? We have taken a simple, but lightened up, cupcake recipe and added our two favourite Christmas spices, ginger and cinnamon, to make some Christmas Gingerbread Cupcakes that the whole family will love.
Cupcakes always go down well, at least in our house they do, and these festive cupcakes use Greek yoghurt to replace some of the butter and we have used a sugar alternative too. Whilst you don’t have to ice them, we thought that seeing as it is Christmas we would treat ourselves to some traditional icing, but you could always just top it with some Greek yoghurt to keep it lighter.
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Can you believe that it’s less than two weeks until Christmas? To say that we are anywhere near prepared for the big day would be a lie, but we have our tree up, we have had our first mince pies and mulled wine of the year and the Christmas jumpers have been busted out from the back of the cupboard. So, we are in the festive spirit. Our levels of festiveness (is that even a word? Festivity?) shot up once we made these though.
We have been trying to keep the baking to a minimum, just because once something is made, it doesn’t last long in the house. You know, you have to try one for “quality control”, then you have to try a second to just make sure and then a third to be polite and then a forth to make it an even number and then you think you might as well finish the whole batch. So, you can see why we try not to bake too often.
But, we hadn’t made any cupcakes for ages and when Schwartz challenged us to come up with a festive recipe that used cinnamon and ginger, we knew that some kind of cupcake had to be involved.
You can’t go through the festive period without enjoying a dessert full of some cinnamon and ginger. Not only does it make your whole house smell amazing, but it will make your belly happy too! Seeing as the cinnamon and ginger are the star flavours of these cupcakes, you want to make sure that you use good quality spices, so the flavours really shine through, and that’s exactly what you get with Schwartz. Have you noticed, that when you use cheap, store own brand spices in baking, that the flavour is way too subtle? Well, that’s because you really do get what you pay for.
A little bit goes a long way with the Schwartz spices, which means that they are fantastic value for money, especially when you find them on offer like we did. Schwartz is one of the world’s largest producers of dried herbs, spices and seasonings, having sourced products from more than 40 tropical and subtropical developing countries around the world since the late 1800s, they really are the experts. During their 200-odd years in the business they’ve nurtured strong relationships with only the best suppliers, meaning only the highest quality of products.
Schwartz challenged us to come up with a cinnamon and ginger filled recipe as part of their ‘Christmas Is Cinnamon‘ campaign, that meant something to us at Christmas time, which is why we choose these gingerbread cupcakes. Gingerbread holds a special place in our hearts as cracking open the gingerbread was a sign that Christmas had officially arrived in our house. We never used to make our own, but that is a tradition we are going to start in our own house and that starts with these gingerbread cupcakes.
If you have kids to entertain this Christmas, why not get them to help you make a batch of these? They are really simple, quick to make and a great way to create some festive memories and traditions that hopefully they will carry on with their own children too. Feel free to add some extra cinnamon and ginger if you want it more warming and Christmassy.
- 110 g Plain flour
- 60 g Unsalted butter
- 1 Medium egg
- 50 g Natvia sweetener or another natural sweetener you can use granulated sugar instead
- 15 g Brown sugar
- 60 g Greek yoghurt
- 1 tsp vanilla extract
- 1 tbsp almond milk
- 0.25 tsp salt
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- Preheat your oven to 200C/390F and place 6 paper cupcake cases in a muffin tin.
- In a stand mixer, or a large bowl, beat the butter and sugars together for about 2 minutes until creamy and well mixed.
- Add the yoghurt, egg and vanilla and beat for a further 1 minute. You will need to scrape down the sides every now and then.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and salt.
- Pour the wet ingredients in to the dry ingredients and mix well.
- Divide the batter between the cupcake cases and put in the oven for 25 minutes.
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**This Gingerbread Cupcakes recipe was commissioned by Schwartz, however, all opinions are my own**