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Gingerbread Cupcakes with Cinnamon Latte Icing


125g unsalted butter, softened

¾ cup brown sugar

1.5 teaspoon ground ginger

1 teaspoon mixed spice

1 teaspoon vanilla paste

2 large eggs

¼ cup milk

1.5 cups self-raising flour


Preheat oven to 160°C

Sift together the self-raising flour, ginger and mixed spice and set aside.

Place the butter, sugar and vanilla in the bowl of an electric stand mixer and beat until light and fluffy.

Slowly add each egg and beat until well combined.

Add the flour, spices and milk beat until just combined.

Spoon mixture evenly into12 cupcake papers.

Bake for 20 -25 minutes or unit cooked through.

Cool on wire rack.


Cinnamon Latte Icing 


200g cream cheese, softened

120g caster sugar

1 teaspoon vanilla paste

½ teaspoon ground cinnamon

1 shot espresso coffee

½ cup pouring cream


Place the cream cheese, caster sugar, cinnamon and vanilla paste in the bowl of a electric stand mixer and beat until light and creamy.

Slowly pour in the coffee and the cream. Don’t over whip.

Pipe icing onto cooled cupcakes and decorate.