Gingerbread Cupcakes

Gingerbread Cupcakes:

• 1 cup (250ml) plain or Greek yoghurt
• 2 eggs
• ¾ cup (190ml) lightly flavoured olive oil
• ¾ cup (165g) CSR Dark Brown Sugar
• ½ cup (125ml) CSR Treacle
• 1 tbsp vanilla bean paste (or extract)
• 2 cups (300 grams) White Wings Plain Flour
• 2 tsp baking powder
• 1 tbsp ginger, ground
• 2 tsp mixed spice, ground
• 1 tsp cinnamon, ground
• Pinch of salt

Vanilla Buttercream:

• 2 x 250g CSR Vanilla Buttercream Icing mixture
• 320g butter
• 6 tsp water

To Decorate:

• 12 store-bought gingerbread cookies
• gold sprinkles

1. To make the gingerbread cupcakes: Preheat oven to 180°C and line a 12-hole cupcake pan with paper liners. Set aside.
2. Place the yoghurt, eggs, olive oil, sugar, treacle and vanilla bean paste into a large bowl and whisk to combine.
3. Sift the flour, baking powder, ginger, mixed spice, cinnamon and salt into the bowl and whisk to combine.
4. Evenly divide the batter between the prepared tin and bake for 15 minutes or until a skewer inserted removes cleanly. Allow to cool for 5-10 minutes before placing the cupcakes on a wire rack to cool completely.
5. To make the buttercream: Using an electric mixer, beat the butter until pale and fluffy.
6. Gradually add buttercream icing mix and water, beating continuously until smooth, approximately 3-5 minutes. Place the buttercream into a piping bag.
7. To decorate: Pipe a generous swirl of buttercream onto each cupcake.
8. Decorate each cupcake with a gingerbread cookie and sprinkles.