YUM! ELEVATE XMAS WITH THESE DELICIOUS GINGERBREAD CUPCAKES
Indulge in the delight of these scrumptious gingerbread cupcakes topped with cinnamon buttercream—they're sure to be a Christmas celebration highlight. Delectable and festive, these cupcakes are a mouthwatering treat!
Gingerbread Cupcakes with Cinnamon Buttercream
Serves: 24
Skill level: Easy
Prep/cook time: 45 mins
Ingredients:
Cupcakes
100g unsalted butter, softened
185g caster sugar
2 large eggs
200g (1 1/3 cup) self-raising flour, sifted
1 tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
125ml (1/2 cup) milk
Cinnamon Buttercream
250g unsalted butter, softened
450g (3 cups) icing sugar mixture, sifted
1 tsp ground cinnamon
1 tsp vanilla bean paste
Pinch salt
Method:
1. Preheat oven to 160°C fan forced. Line a Wiltshire Rose Gold Muffin Pan 12 Cup with cases and set it aside.
2. In a large bowl with a hand mixer (or using a stand mixer) cream together the butter and sugar until pale and fluffy (about 6-8 minutes). Add eggs one at a time, mixing between each addition to incorporate.
3. Combine the sifted flour and spices. Add the flour and milk in two batches, mixing until just combined. Add ¼ cup of batter to each case then bake for 15-20 minutes or until the top of the cupcakes bounce back when pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
4. To make the cinnamon buttercream place butter and vanilla bean paste in the bowl of a stand mixer and beat on medium-high speed for 6-8 minutes until pale and fluffy. Sift in the icing sugar and cinnamon and fold to combine, then beat for a further 2-3 minutes.
5: Transfer to a Wiltshire piping bag fitted with a Wiltshire Russian Ball tip and pipe buttercream swirls on top of the cooled gingerbread cupcakes by twisting the bag back and forth and lifting as you pipe.
Recipe courtesy of iconic homewares brand, Wiltshire, and recipe developer Amanda Dettrick (@letsmakestuff_au)
