Gingerbread men cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 250 g Butter (unsalted)
- 250 g Unrefined golden caster sugar
- 4 Egg(s) (free range) medium
- 250 g Self-raising white flour
- 1 tsp Ginger (ground)
For the buttercream
- 500 g Unrefined golden icing sugar
- 250 g Butter (unsalted) softened
For the decoration
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1
Preheat the oven to 180°C (160°C, gas mark 4) and line a muffin tin with 12 cupcake cases.
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2
Cream together the butter and sugar until pale and fluffy, then add the eggs one by one mixing after each one.
For this step you'll need:
- 250g Butter (unsalted) softened
- 250g Unrefined golden caster sugar
- 4 Egg(s) (free range) medium
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3
Sift together the flour and ground ginger and carefully fold into the mixture.
For this step you'll need:
- 250g Self-raising white flour
- 1tsp Ginger (ground)
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4
Spoon the mixture into the paper cases until they are approx. ½ full. Then bake in the oven for 25-30 minutes until golden brown and a skewer comes out clean. Leave to cool.
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5
To make the buttercream mix together the butter and icing sugar until light and fluffy, then fill a piping bag and pipe swirls of buttercream onto the top of each cooled cake.
For this step you'll need:
- 500g Unrefined golden icing sugar
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6
Mix together some white and brown sugar paste icing until you get a gingerbread colour, then roll this out onto a surface lightly dusted with icing sugar until it is about 3-4mm thick.
For this step you'll need:
- 200g White sugar paste icing
- 200g Brown/chocolate sugar paste icing
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7
Using a gingerbread man cutter cut out the shapes and leave to one side for about 20 minutes to firm up. You could decorate each gingerbread man with a red bow tie and some buttons using red sugar paste icing.
For this step you'll need:
- 50g Red sugar paste icing
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8
Carefully place the gingerbread men onto the top of each cupcake and serve