It’s nearly Christmas!!!! I am so excited! But… Christmas means Christmas shopping and ARGGGGG if I wrap one more present I will literally scream! Anyway… moving on from my
massive little rant I will tell you about the recipe.
This week’s recipe is Gingerbread Cupcakes! I know what you are thinking! How do you get gingerbread in a cupcake- gingerbread is a biscuit? But, my friends, I have put the flavours of gingerbread into this cupcake. I am giving these cupcakes away as a Christmas Present for my friends and I thought gingerbread would be a bit simple for them. Plus some of my friends don’t like biscuits! To make the cupcakes look festive I put a fondant snowflake on top sprayed with silver lustre spray!
Onto the batter. Okay… to start off the batter looks; well to put it in a nice way absolutely horrible and disgusting. It looks like it isn’t properly mixed. This is okay! Once you start to add the flour it looks fine and it goes smooth and lump free. But… if you want to prevent this from happening add a tablespoon or so of flour (from the amount the recipe calls for) and whisk it in. It is up to you!
To fill the cupcake cases I used a jug. This is completely optional but I think that it is much neater than using two spoons. To do this simply transfer the cake mixture into a jug that pours well. Pour the mixture into the cases until about 3/4 the way full. Use a teaspoon to catch all the spills when moving to the next cupcake case. I do this because the drips and spills will burn in the oven making the cupcake case look horrible. If you do spill the mixture don’t worry! Clean it up with a kitchen paper immediately!
For the icing I have used a cinnamon flavoured dual tone icing. A dual tone icing basically means that there are two colours in the icing. I went for the natural colours that my ingredients made but if these cupcakes are for little kids or you like coloured icing then add a drop of food dye to the mix to change it up a bit. Try to pick two colours that go though so the finished product looks good!
For the dual tone icing you will need a piping bag (or you could use a sandwich bag and the cut off one corner). I like to pair my piping bag with a large star nozzle because I think it gives the icing a nice appearance and texture. If not then (because I use brown and white as my colours) it looks… lets just say unappetizing! To make the dual tone icing you will to place the nozzle into the piping bag and cut the bag so the tip peaks through (only about 3cm or so) depending on how large the star nozzle is. Once you have done that you will need to put your buttercream in- to do this make sure the opening is wide. Place one colour on ONE side of the piping bag (making sure it doesn’t touch the other side). You then put your other icing colour in the gasp you used (if this has completely confused you watch the video). You then twist the top up and pipe away. TO pipe hold your piping bag vertically and apply even pressure using the palms of your hands – this is explained in the video.
Makes: 12- 14 Cupcakes
Preparation: 15-10 mins
Baking time: 13-20 mins
For the Cupcakes:
- 115g Unsalted Softened Butter
- 100g Light or Dark Brown Sugar
- 1 Large Egg
- 120ml Milk
- 155g Golden Syrup
- 1 tsp Vanilla Extract
- 165g Plain Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Bicarbonate Soda
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 3/4 tsp Ground Ginger
- 1/2 tsp Nutmeg
- 1/4 tsp Allspice
For the icing:
- 230g Softened Unsalted Butter
- 360-480g Icing Sugar
- 1tsp Vanilla Extract
- 1 tbsp Ground Cinnamon
- Fondant Snowflakes to decorate
- Preheat your oven to 180°/ 160° (fan)
- Into a bowl sift the flour, spices, bicarbonate of soda and baking powder into a bowl. Stir to combine.
- Into a large bowl add your butter and sugar. Beat with an electric mixer (or a wooden spoon- although it may take a little longer!) until lighter in colour. Add in the egg, whisk to combine- see paragraph 3. Add in the milk, vanilla and golden syrup and whisk until combined.
- Add half your flour mixture and fold into the liquid mixture (otherwise you will get a face full of flour). Then beat with an electric mixture until smooth. Repeat with the other half of the flour.
- Pour the mixture into a jug – see note 4 for why- and then fill 3/4 of the way with the batter.
- Once all the liners are filled tap the cupcake tray gentle on the counter a few times to release the air bubble. This will give you a flatter top, making it easier to ice later!
- Bake in the preheated oven for 15- 20 mins or until bouncey to the touch and if a skewer is inserted in the middle no excess mixture sticks to it.
- Transfer to a wire cooling rack and let completely cool.
- Meanwhile, for the icing. Add the butter to a bowl. Beat the butter until it is light (almost white) and fluffy. This will take quite a bit of time (about 5 mins with an electric mixture on high speed). This ensures your icing is nice and white!
- Then fold in half the icing sugar (this prevents the icing sugar going EVERYWHERE); then beat for another (3-5mins with an electric beater).
- Add another quarter of your icing sugar and your vanilla extract and fold in. Beat again for about 2 mins.
- You may need more icing sugar if the mixture feels to runny. Or if the icing feels too thick add 1 tbsp milk to the icing to loosen it down.
- Take about half of the icing and place in a smaller bowl. Add your cinnamon and mix until fully incorporated. I added a few drops of brown food colouring just to get a contrast.
- Fill your piping bag- this step is explained in paragraph 6 or you can see the video. I think the video explains how to do it better.
- Level the cupcakes so they have a flat top. Holding the piping bag vertically and applying even pressure pipe swirls onto the cupcake.
- Top with the fondant snowflakes and serve- I would let the icing set for about 2 hours before eating because it makes it less messy to eat- but that is just me!