Gingerbread cupcakes with eggnog frosting recipe

Step 1

Preheat oven to 180°C. Line two 12-hole, 1/3-cup (80ml) muffin pans with paper cases.

Step 2

Use an electric mixer to beat butter, sugar and golden syrup in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add flour, milk, ginger and mixed spice, in batches, stirring until well combined.

Step 3

Divide the mixture evenly among the paper cases. Bake for 20-25 mins or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.

Step 4

To make the eggnog frosting, use an electric mixer to beat butter in a bowl until very pale. Gradually add the icing sugar, in 4 batches, beating well after each addition. Add chocolate and beat until well combined. Add the brandy, whisky or sherry, if using, and nutmeg and beat until well combined.

Step 5

Place frosting in a piping bag fitted with a 2cm plain nozzle. Pipe onto each cupcake. Sprinkle with nutmeg. Top with biscuits, rosemary and star anise.