Thursday, November 26, 2020

Gingerbread Cupcakes with Cinnamon Buttercream

Gingerbread Cupcakes 
with Cinnamon Buttercream
Makes 12 Cupcakes

•1 2/3 cups self-raising flour
•3/4 cup brown sugar
•2 teaspoons ground ginger
•1/2 teaspoon allspice
•1 cup milk
•2 eggs
•125g unsalted butter, softened

Cinnamon Buttercream*

•250g unsalted butter softened
•500g icing sugar
•1 teaspoon ground cinnamon

1. Preheat oven to 170°c (150°c fanforced). Cream butter and brown sugar together with electric beaters until pale and fluffy. Beat 1 egg in at a time. Add in ginger and allspice. Fold in flour and milk in 4 increments, making sure not to overmix.
2. Distribute mixture amongst 12 patty pans. Bake for 20 minutes or until a skewer comes out clean. Put aside to cool.
3. For the buttercream, beat butter until pale and creamy. Add icing sugar in a bit at a time, making sure to beat well between increments. Beat in cinnamon. Add a little bit of milk if too thick. Spoon into piping bag and pipe over cupcakes, or spread over cooled cupcakes with a butter knife. Serve. Store wrapped in fridge.

*This buttercream makes enough to pipe the icing on. You could halve the amount if you want to just a thin layer instead. I also had about 1 cup of buttercream left and I have frozen it for another day.

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