Gingerbread Cupcakes

Our answer

Nigella's Fresh Gingerbread With Lemon Icing (from HOW TO BE A DOMESTIC GODDESS) is usually baked in a large rectangular roasting tin but there is no particular reason why it could not be baked in individual cupcake form. We suspect that the recipe would make about 24 cupcakes and you should fill the paper cupcake liners no more than two-thirds full with batter. As the cupcakes are smaller than the single large cake you should be able to increase the oven temperature to 180c/350F and bake the cupcakes for 20-25 minutes, until they are risen and just firm on top but still slightly damp. A cake tester inserted into the centre should come out with a few damp crumbs on, but not raw cake batter. The lemon glace icing should be enough to give a thin layer on top of each cupcake, though it is easy to mix up a little extra if you need to.

Unfortunately as we have not tested the recipe in this form we are unable to guarantee the results. However you may also like to consider Nigella's Christmas Cupcakes as these are somewhere between a chocolate cake and a gingerbread. You could replace the mixed spice with 1 teaspoon of freshly grated ginger plus 1/2 teaspoon of ground cinnamon to give a more pronounced gingerbread flavour. The holly decoration can be omitted out of season and the cupcakes are good at any time of year.