Christmas Cupcakes

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Gingerbread:

1 Egg

350g Plain Flour

3tsp Ground Ginger

1tsp Bicarbonate of Soda

125g Unsalted Butter

175g Light soft brown sugar

3tbsp Honey

2tbsp Maple Syrup

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Method:

Preheat the oven to 160 degrees and line two baking trays with greaseproof paper.

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1. Start by mixing the flour, bicarbonate of soda, cinnamon and ginger in a bowl.

2. Then add in the butter until the mixture resembles breadcrumbs.

3. Next add in the beaten egg, honey and maple syrup and combine the mixture to form a ball of dough.

4. Now, lightly dust the surface with plain flour and using a rolling pin roll out the dough. Don’t roll the dough to thin otherwise the gingerbread biscuits will break.

5. Using gingerbread cutters cut out the shapes and place them on the baking tray ready to bake. Remember the toppers need to be small to sit nicely on top of the cakes. 

6. Once you’ve cut out all the gingerbread men, bake them in the oven for 10-12 minutes until golden brown.

7. Remove them from the oven and allow to cool.

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Cupcakes:

165g Brown Sugar

150ml Sunflower Oil

2 Eggs

2tsp Maple Syrup

1tsp Mixed Spice

1/2 tsp Cinnamon

½ tsp Ginger

200g Carrots

75g Currents

260g Self-raising Flour

1/2tsp Bicarbonate of Soda

 

Butter Icing:

550g Icing Sugar

75g Unsalted Butter

200g Cream Cheese

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Method:

Makes 20.

Preheat the oven to 180 degrees and line a muffin tray with 12 cases.

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1. Start by mixing the sugar, eggs and sunflower oil in a bowl until smooth.

2. Then add in the grated carrot and currents.

3. Having combined the ingredients, now add in the flour, bicarbonate of soda and spices and continue mixing the ingredients until a smooth mixture is formed.

4. Now spoon the mixture into the previously prepared cupcake cases filling each case ¾ full to allow room for the cakes to rise without spilling out the cases.

5. Bake the cupcakes in the oven for 18-20 minutes until golden brown.

6. Remove the cakes from the oven and place them onto a wire rack to allow them to cool.

7. Whilst cooling you can bake your next batch of cupcakes.

8. When all cakes have baked and cooled, you’re ready to ice them.

9. Using an electric whisk, mix the icing sugar, butter and cream cheese together in a bowl.

10. Continue to mix the ingredients to form a light, fluffy butter icing, which isn’t too stiff.

11. Having prepared your butter icing, using a piping bag and round nozzle, pipe the icing into the cakes in a circular motion.

12. After you’ve iced each cake, place one of your prepared gingerbread men into the butter icing and sprinkle each cake with a dusting of cinnamon.

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Enjoy!