
Spiced Cupcakes
with Maple buttercream
For the sponge:
2 eggs
120g light brown sugar
120g stork
120g self-raising flour
1/2 tsp vanilla extract
1/4 tsp mixed spice, ground ginger, cinnamon & nutmeg
1. Preheat the oven to 175 fan/190 C.
3. Cream the sugar and stork together, with a hand mixer or stand mixer, until light and creamy.
4. Add 2 eggs and a handful of the flour, mix on low until combined and then turn the mixer up to high.
5. Continue to add the eggs one at a time, keeping the mixer on high.
6. Add the flour, spices and a pinch of salt and mix on low until just combined. Fill 12 cupcake liners.
7. Bake for 12-16 mins, they should be well risen golden brown and a skewer inserted should come out clean.
Maple Buttercream:
500g icing sugar
250g Moose maple butter (room temperature)
1 tbsp. maple syrup
1. Beat the sugar and butter together on low until light and creamy.
​
Top Tip:
If you can't get hold of the Moose maple butter, substitute it for normal butter and add extra maple syrup to taste.