It used to be the case that the point at which most people started to nurture festive cheer and excitement was when the classic “Holidays are Coming” Coca-Cola advert first appeared on the television. While this cultural phenomenon remains to a greater or lesser extent true, another indicator has more recently emerged; the gingerbread latté. To be frightfully honest, I’ve only ever had one of these Western delicacies and while it was somewhat delicious, I prefer my coffee bitter and strong. Besides, most gingerbread lattes are served from the centre of caffeine Hell (Starbucks) and are, as such, rather un-frugal.

You’ll be glad to know that I’m using a bonafide gingerbread recipe for these cupcakes, one that featured on FrugalFeeding sometime ago. The one way to spoil a recipe such as this would be to use a modified sponge recipe; the depth of flavour just wouldn’t be there – black treacle is simply a must. Happily, this is an old recipe from when people knew how to do things properly – none of these dietary requirements. After all, Katherine’s grandmother swears by it – it must be good.

There’s something rather exciting about turning a well-loved drink into something edible, as opposed to drinkable. Now I think about it, cupcakes seem to be the perfect way to approach such a transformation since, like most sweet hot-drinks, they have a body, a topping and a sprinkle, or garnish. Take these for instance, the base is gingerbread, the topping is cream and the garnish is freshly grated nutmeg – perfection. Enjoy!

Gingerbread Latté Cupcakes

Makes 20-22

Ingredients:

• 225g plain flour

• A pinch of salt

• 2 tsp ground ginger

• 1 tsp mixed spice

• 1 tsp bicarbonate of soda

• 55g light muscovado sugar

• 110g butter

• 110g black treacle

• 110g golden syrup

• 150ml milk

• 2 eggs

• 200ml double cream

• A little fresh nutmeg

 Method:

1. Heat the oven to 180C and prepare your cupcake cases. Sieve together the flour, salt, ginger, mixed spice and bicarbonate of soda, before stirring in the sugar.

2. Melt together the butter, treacle and syrup over a gentle heat. Gradually beat in the milk and allow the mixture to cool a little. Beat the eggs before stirring them into the treacle mixture. Stir the wet mixture into the dry, tip into your cupcake cases and bake for 16-17 minutes.

3. Place on wire rack to cool completely before decorating with whipped cream and a little freshly grated nutmeg.

Cost: Like the gingerbread that came before them, these cupcakes are sensationally frugal. Admittedly, these work out a little more expensive as a result of the added cream, but it’s worth it… trust me. Despite that dairy-based addition, these cupcakes should set one back no more than around £2!