Gingerbread Cupcakes

 

When it comes to Christmas baking, it doesn’t get more festive than gingerbread so why not whip up a batch of these seasonalGingerbread Cupcakes by McKinney’s & Catherine Fulvio. Get the kids involved in the kitchen as well and let them frost the warmly spiced cupcakes and decorative gingerbread men. Allow the comforting scent of Gingerbread ooze through the house this Christmas and greet guests on arrival to your festive soiree.

 

 

Makes 12 Cupcakes

Ingredients

For the gingerbread cookies

250g plain flour

1 tsp bread soda (bicarbonate of soda)

½ tsp ground cinnamon

½ tsp ground ginger

120g butter

160g McKinney’s Rich Dark Brown Sugar

2 tbsp golden syrup

2 eggs

 

For the cupcakes

120g softened butter

160g McKinney’s Light Golden Sugar

3 eggs

300g plain flour

½ tsp ground ginger

¼ tsp nutmeg

1½ tsp baking powder

½ lemon, zest only

50ml water

100ml milk

 

For the buttercream

100g softened butter

220g McKinney’s Icing Sugar

1 tsp vanilla extract

4 tbsp milk

 

For the topping

McKinney’s Royal Icing

McKinney’s Caster Sugar

 

To prepare the Gingerbread cookies

Preheat the oven to 180°C/fan 160°C/gas 4. Line a baking tray with parchment.

Preheat the oven to 190°C/fan 170°C/gas 5.

Line a baking tray with parchment.

Place the flour, bread soda, cinnamon and ginger into a food processor.

Add the butter and blend until it resembles breadcrumbs.

Mix the eggs and syrup together and add just enough to form a stiff dough.

Wrap the dough in plastic and keep in the fridge for 30 minutes.

 

To shape the cookies

Roll out on a clean surface lightly dusted with flour to about 0.5mm.

Using a gingerbread house cookie cutter or a sharp knife, shape the cookies, transfer onto the prepared baking tray.

Bake for about 12 to 15 minutes and then leave for 10 minutes on the tray before transferring to a cooling rack and set aside to decorate.

 

To prepare the cupcakes

Preheat the oven to 180°C/fan 160°C/gas 4.

Place the cupcake cases into a muffin tray.

Cream the butter and McKinney’s sugar together until pale.

Whisk in the eggs, one by one.

Fold in the flour, baking powder, ginger, nutmeg and lemon zest.

Pour in the water and enough milk to form a cake batter.

Spoon the mix into the cupcake cases.

Bake for 18 to 20 minutes depending on the size.

Leave to cool completely before decorating.

 

For the butter cream & to decorate

Whisk the butter, sugar, vanilla extract and milk for at least 5 minutes together until pale and fluffy.

 

To Decorate

Make a small amount of icing using McKinney’s Royal Icing Sugar, following the on-pack method. Use a piping bag to decorate each cookie with the royal icing.

Spread some butter cream onto the centre of each cupcake and place a gingerbread house cookie again each on. You can use the royal icing to glue the snowballs on top.

 

You can find some more McKinney’s Sugar recipes on their facebook page or on their parent website Nordzucker.

bakingbar

BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

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