Christmas Spiced Cupcakes

INGREDIENTS
Cupcakes
• 200g unsalted butter
• 150g light muscovado sugar
• 50g golden caster sugar
• 200g plain flour
• 2 tsp baking powder
• ½ tsp vanilla extract
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 3 eggs

Icing
• 200g unsalted butter
• 50g light muscovado sugar
• 3 tbsp double cream
• 400g icing sugar
• Large pinch of cinnamon

Optional for decoration – decorative orange chocolate pieces

METHOD
1. Line a muffin tin with 12 cupcake cases and preheat the oven to 175 degrees fan.
2. Beat together your unsalted butter and sugars until light and fluffy. Add in the eggs and vanilla extract and beat until combined.
3. Add flour, baking powder, ground ginger, cinnamon, nutmeg until smooth.
4. Spoon equal amounts into each cupcake case and bake for 18 minutes.
5. Remove from oven, leave in the tin for 10 minutes then transfer to a wire rack to cool completely.
6. To make the buttercream, beat the butter until pale and fluffy, then add the icing sugar, muscovado sugar, double cream and cinnamon and beat again until soft and creamy.
7. Either pipe or spoon onto the cooled cupcakes
8. Optional: scatter orange chocolate pieces

ENJOY! If you opt for Christmas Spiced Cupcakes, please do share a picture!