Mini Gingerbread with Lemon Glaze
I absolutely adore gingerbread and these Mini Gingerbread with Lemon Glaze are just so cute!
I made them in a mini bundt pan but you can make them in a muffin tin. You will still get the rich and sticky gingerbread with a sweet lemon glaze decorated with pieces of crystallised ginger. They just scream Christmas!
Not just for Christmas
Although the mini gingerbread would be perfect to serve at Christmas you can make them at any time.
They look really impressive baked in the mini bundt pan and would sell well at bake sales. I think they also make a really delicious dessert, serve them warm from the oven, without the glaze, with some pouring cream or custard.
Here is how I made the Mini Gingerbread Cakes
It’s a simple recipe where you add the melted ingredients to the dry ingredients, then add an egg.
Be careful to let the melted mixture cool a little before adding the egg or it will scramble!
Melt the butter, sugar, golden syrup, black treacle and milk in a medium saucepan.
Weigh out the flour, raising agent and spices
Add the melted mixture to the dry ingredients, followed by the beaten egg and mix together until you have a sticky batter.
Fill the cake pan or muffin pan with the gingerbread batter
Completely cool the baked Mini Gingerbread or Muffins on a wire rack
Drizzle the Mini Gingerbread with the lemon glaze and decorate with crystallised ginger pieces
More Ginger Recipes
Chocolate Gingerbread Cupcakes – Farmersgirl Kitchen
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Mini Gingerbread with Lemon Glaze
Ingredients
For the Gingerbread Cakelettes
- 150 grams (1¼ cups) plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- ½ teaspoon mixed spice
- 1 teaspoon ground ginger
- Pinch of salt
- 75 grams (⅓ cups) butter
- 1 tablespoon golden syrup
- 2 tablespoon black treacle
- 75 millilitres (⅓ cups) milk
- 75 grams (⅔ cups) muscovado (barbados) sugar
- 1 egg beaten
For the Lemon Glaze
- 100 grams (⅞ cups) Icing Sugar (confectioner's sugar) sifted
- ½ teaspoon finely grated lemon zest
- 2 tablespoon lemon juice
To decorate
- 2 tbsp Crystallised (candied) Ginger pieces
Instructions
- Heat the oven to 180C/350F/gas 4.
- Grease the pan with a little butter or oil
- Place the butter, sugar, golden syrup, black treacle and milk into a medium saucepan and heat gently until the butter has melted and the sugar dissolved, remove from the heat and let it cool for 5-10 minutes.
- Sieve the flour, the bicarbonate of soda, spices and salt into a medium sized baking bowl.
- Pour the butter, sugar and syrup mixture onto the flour and spice mixture, followed by the beaten egg.
- Mix well to make a thick, sticky batter and divide evenly between the 6 cups in the pan.
- Bake for 10-12 minutes or until firm to the touch.
- Remove from the oven, leave in the tin for 5 minutes then turn out onto a wire rack and leave to cool.
- Sieve the icing sugar into a bowl, add the zest of half a lemon and two tbsp. of lemon juice, mix until smooth.
- Using a spoon generously drizzle the lemon glaze over the Mini Gingerbread cakes and decorate with small pieces of crystallised ginger. Leave to set.
Oh these look incredible. I am on a diet right now but I’m so trying these when I get back to my happy weight!
Aw thank you, sorry to tempt you on your diet. I do the 5:2 so I can eat cake on non-fasting days 😉
Don’t need excuses for lovely little cakes. These look great. Well done on the wayfarer thing too x
That’s true, cakes are an essential food group after all!
Lush! Pinned to my Christmas menu board for future inspiration.
Thank you Galina, too kind.
Mmmmm, Janice these look incredible!
Janie x
PS there are far too many tempting cakes on my favourite blogs today, I think everyone has been madly baking and it’s making me sooooo hungry!
PPS I love Wayfair, they have some really gorgeous kitcheny things.
Thanks Janie, they were very good, making them again soon. It’s a dangerous business visiting blogs, all those bakes are there to tempt!
These must be the prettiest gingerbread cakes I’ve ever seen Janice. Mini bundts are just so cute. Love gingerbread and I know I’d prefer this to regular Christmas cake.
Thank you so much. I do think they are so pretty and gingerbread is one of my favourite cakes.
These are just adorable Janice – like you I LOVE gingerbread. I’ve got some wee loaf tins that would be prefect for them.
Thank you, Claire. That would be a nice alternative and just as festive.
I really love gingerbread, and anything ginger really, especially with light christmas spices. Those bundt tins are cute too – I want!!
Me too, Ceri. It’s my favourite spice, the little bunds tins do make this really fun.
I love ginger and lemon – such a fiesty flavour combination. I think I need to ask Santa for a mini bundt tin!
These little cakes look so delicious – it would be hard to only eat one! And I love that you made a Lemon Glaze to top them, it is a great way to balance the intense flavour of the gingerbread!
They are actually quite substantial cakes, but I know what you mean, very moreish.
These look amazing Janice, funnily enough I’ve been rocking the ginger and lemon cake vibe this week, such a winning combination:-)
Thanks, Camilla. It is such @ good combination of flavours.
I keep meaning to get a mini bundt pan. Now I have a great reason! Lemon is such a perfect pairing for the ginger. Delicous!
Thanks Coleen. The mini bundt tin is a great way to present cake.
Wow, Janice. This is quite the little Christmas stunner. Lemon and ginger are fantastic together and I’ve never thought to combine them in a cake (only tea!). Pinning to hopefully try soon. Unless you deliver!
Thanks, Kellie. You do have a better chance than most of getting a deliver!
Ginger and lemon is such a fab combination and your mini cakes look so cute!
Thanks, Kat. I’m rather pleased with them.
Janice, you know I adore ginger – must be a Scottish thing? These look and sound fabulous and love how you’ve prepared them in beautiful moulds. Just perfect for Christmas – or anytime, as you say!
Thank you, the little bundt tins do make all the difference for a celebration, but gingerbread is a favourite with us served any way.
Oh these are so cute – it’s a good job they haven’t invented the technology for me to reach in to my computer screen and grab one… or I don’t think you’d have many left! Beautiful photography too 😀 Thanks for sharing them with #CookBlogShare. Eb x
Thanks Eb, they were fun to make and so good to eat ?
Looks gorgeous. I will soon try your recipe.
Thank you, they are really delicious.
Mini Gingerbread look so cute. Love the idea of using a lemon glaze. This mini beauties are definitely screaming Christmas.
Thank you, Mayuri. They are super cute, let me know how you get on with making them.
These look absolutely delicious and perfect for the holidays. Love having the individual servings to keep it all under control!
Thank you Karen. They are quite big portions, but you could cut them in half or bake in muffin tins for smaller portions.
These look so delicious but I think making them in those mini bundt cake pans makes them even cuter haha – love!
Thanks, Laura. I agree the shape does make them very appealing.