Thursday, December 11, 2014

Gingerbread Cupcakes.

Hello all! 
It is two weeks until Christmas today - it is crazy to know how many more small tasks and shopping trips need to be made, as well as the remainder of Christmas present shopping. 

I have a perfect Gingerbread Cupcake recipe for you that is perfect for Christmas parties. 

It is jam-packed with flavours with burst from the citrus fruits and spices. A super soft cake that melts in your mouth with the combination of the lemon cream cheese frosting, which is as light as a cloud. 

You can be creative decorating these cakes by individually hand-decorating gingerbread men, using fondant cutters or sprinkles. 

I adapted this recipe from one baker that is a huge inspiration to me and my baking avenue; Peggy Porschen. Her cakes and baking look incredible and each piece is finished with passion and precision. 

Gingerbread Cupcakes - adapted from Peggy Porschen 
250ml whole milk 
1 orange, finely grated and juiced 
150g light brown sugar 
A large pinch of salt 
300g golden syrup 
150g treacle 
4tsp ground ginger 
4tsp ground cinnamon 
2tsp all spice 
160 unsalted butter, chilled and cut into cubes 
1 tsp bicarbonate of soda
350g self-raising flour 
3 medium eggs 

1. Preheat the oven to 170-degrees/ gas mark 4 and line two 12-hole muffin trays with cases. 
2. Juice the orange and add enough milk to make 300ml of liquid. Place the milk mixture into a saucepan with the zest, sugar, salt, golden syrup, treacle and spices. Gently bring to the boil, stirring constantly. Remove from the heat and add the butter, stirring with a whisk until melted. 
3. Sift the flour and bicarbonate of soda into a large mixing bowl and add the eggs one at a time and mix through, until the cake batter is smooth and thoroughly combined. 
4. Fill each cupcake case three-quarters full or two-thirds and bake for 20-22 minutes. They are cooked when they are well risen and spring back to the touch and if in doubt insert a skewer; it should come out clean. 

Cream Cheese Frosting 
250g full-fat cream cheese, slightly softened 
250g unsalted butter, softened 
625g icing sugar, sifted 
Zest of 2 lemons 

1. Place the cream cheese into a bowl and beat until smooth and creamy. 
2. Place the butter and a third of the sugar into a separate bowl and cream until very pale and fluffy. Add another third of the sugar and repeat. A small amount of milk may be required to loosen the mixture so that it is easier to pipe. Make sure not to add to much as it will become very soft. 
3. Add the lemon zest and mix until just incorporated. 
4. Fill a piping bag and decorate your cakes. 

Gingerbread Man Recipe found here.  


M x 

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