Gingerbread Cupcakes

Despite it coming up to mid-January, if you’re anything like me and desperately missing the Christmas fun, hopefully these gingerbread cupcakes will re-kindle your festive spirit with their warm spices and sweet toffee buttercream.

GINGERBREAD CUPCAKES 

gingerbread cupcakes

INGREDIENTS
CUPCAKES
150g Unsalted Butter (room temperature)
150g Soft Brown Sugar
3 Eggs
150 g Self-Raising Flour, Sifted
1 tsp Ground Ginger
½ tsp Ground Cinnamon
Pinch Freshly Grated Nutmeg (optional)
1 tbsp Milk

TOFFEE SAUCE
50g Unsalted Butter
50g Soft Brown Sugar
2 tbsp Milk

BUTTERCREAM
150g Unsalted Butter (room temperature)
200g Icing Sugar, Sifted
Splash Milk (if too buttercream is too thick)
Pinch of Ground Cinnamon (for decoration)

METHOD 

1. Preheat the oven to gas mark 4. Place 12 cake cases in a cupcake tin.

2. Cream together the butter and soft brown sugar, until light and fluffy.

DSCF3410

3. Gradually alternate between adding the eggs and sifted flour to the creamed butter and sugar mix.

4. Mix in the spices, the ground ginger, cinnamon and nutmeg.

5. Stir through the milk until well combined.

6. Divide the mixture equally between the 12 cupcake cases (roughly two teaspoons of mixture in each) and bake in the oven for 15 to 20 minutes, or until golden brown and a skewer comes out clean.

DSCF3412

DSCF3414

7. For the toffee sauce, heat the butter and soft brown sugar over a low heat. Add the milk to form a thick, glossy toffee sauce. Leave to cool to room temperature.

DSCF3417

8. For the buttercream, cream together the softened butter and sifted icing sugar. Once the toffee sauce is cool, add to the buttercream and combine together. If the buttercream it too thick, add a splash of milk.

9. Either pipe or spoon the buttercream onto each cupcake.

10. Dust each with a little cinnamon before serving.

DSCF3423

Enjoy!

– Charlotte x

| Original Recipe Gingerbread Cupcakes | Good Food Channel |

| Previous Recipe Chocolate Brownies |

Christmas Cupcakes

Christmas day is less than 24 hours away now and festive cooking is well under way in my house. The vegetables are peeled and ready to go, the turkey is on the side defrosting. So with a little spare time on my hands, I thought I’d make some quick and easy Christmas cupcakes.

CHRISTMAS CUPCAKES 

christmas cupcakes

INGREDIENTS
Cupcakes
120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1 tsp vanilla extract

Frosting
250g icing sugar, sifted
80g unsalted butter, softened
25ml whole milk
Couple of drops of vanilla extract

Decoration 
Anything Christmassy!

METHOD 

1. Preheat the oven to 170°C (325°F) Gas 3. Place 12 cake cases in a cupcake tray.

2. In a bowl sift the flour, sugar, baking powder and salt. Give the ingredients a mix before adding in the butter. Beat using an electric whisk until the mixture is of a sandy consistency. Add roughly half of the milk and mix until completely incorporated.

3. Whisk the egg, vanilla and remainder of the milk in a separate bowl before adding to the flour mixture. Beat until all the ingredient are mixed well and smooth.

4. Divide the mixture equally between the paper cases. Bake in the oven for 20 to 25 minutes, or until golden brown.

5. Whilst the cakes cool, if you’re making frosting beat the icing sugar and butter together. Gradually add the milk and vanilla extract and beat until light and fluffy. Pipe onto your cupcakes and decorate as you wish.

6. If you’re making plain icing, simply add a little water to your icing sugar and spoon onto your cupcakes.

This is my attempt of a Christmas tree, complete with snowflakes and baubles!

DSCF3306

Gingerbread icing shapes with gold and silver baubles.
(You can buy these in all supermarkets!)

  DSCF3311

Finally, I hope you all have a lovely Christmas and I wish you all a very happy and healthy new year!

Enjoy!

– Charlotte x

| Original Recipe Humming Bird Bakery Vanilla Cupcakes |

| Previous Recipe Peppermint Creams |

Peppermint Creams

I remember first making peppermint creams way back in primary school when we made them as a Christmas present. Seeing as we’re well into the festive season, I thought it’d be fun to give these another go, turning a simple sweet into a pretty Christmas gift. They’re perfect to give if you’re on a budget this Christmas or if you simply fancy adding that personal touch to a present, I’d definitely recommend you give these a go, not only do they look cute, but they’re delicious!

PEPPERMINT CREAMS  DSCF3290

INGREDIENTS
1 Egg White
450g/ 1lb Fondant Icing Sugar, plus a little for dusting
1-2 Drops of Peppermint Oil or Essence
Green Food Colouring (optional)
150g Dark Chocolate, good quality, at least 50% cocoa

METHOD

1. In a bowl, whisk the egg white until stiff and peaks form.

2. Gradually sift in the icing sugar and mix until firm.

3. Add one to two drops of peppermint. (The trick is not to add too little, but to also not to add too much! 1-2 drops is plenty!)

4. Add the green colouring to give a food peppermint colour. If not, leave white.

5. On a clean surface, lightly dust with icing sugar and kneed the fondant. Place in a polythene bag and leave at room temperature for one hour.

6. Line two baking trays with baking parchment.

7. Roll out the fondant to 5mm thickness. Using a 4cm round cutter, cut approximately 40 circles.

8. Place the rounds on the baking trays and leave in a cool place for 12 hours, or overnight, until completely set and dry.

DSCF3289

9. Melt the chocolate in a heatproof bowl over a saucepan of simmering water until melted.

10. Dip each peppermint round into the chocolate, covering one half of each sweet.

11. Place the sweets back on the backing tray and leave for 1 to 2 hours to set.

12. If giving as a gift, put a handful of sweets in a clear cellophane bag and tie with ribbon.

DSCF3303

Enjoy!

– Charlotte x

| Original Recipe by Simple Pleasures |

| Previous Recipe Sausage Danish | Previous Review Chocolate Cupcakes |