Recipe: Brown sugar cupcakes with Dr Oetker Gingerbread buttercream icing topped with butterscotch sauce & caramelised biscuits


This week I have been lucky enough to have been sent a box of Dr Oetker baking goodies to try out, with one of the products being a gingerbread flavour buttercream style icing.

I've used lots of Dr Oetker products in the past but never seen this in the shops so I was very keen to give it a try, especially as I have made my own gingerbread frosting before! 


Would Dr Oetker's be as yummy?

I wanna say no, obviously.

Nothing beats homemade.

But, actually, it is rather yummy and has the added benefit of convenience, which, when baking with children is worth it's weight in gold.

It's one less mixing bowl to clean up and one step closer to the decorating stage, which, let's face it, is the fun part, right? 

My kids love the mixing the cake batter stage, but the second those cakes are in that oven, their patience disappears and they want them cooked, cooled and buttercream made in less than 5 minutes.



The Dr Oetker Limited Edition Gingerbread Buttercream style icing is perfectly smooth and very versatile - you can use it for spreading, filling or piping on your bakes.

It is suitable for vegans too!!!

A 400g pack size, which was more than enough to generously pipe 12 cupcakes is around £2.50 from most supermarkets.


To let the flavours in the buttercream shine, I opted for a simple brown sugar cupcake.

The brown sugar gives a nice subtle caramel/ toffee type flavour which complements the gingerbread beautifully.

I could have gone the whole hog and done some gingerbread cupcakes and topped with a little gingerbread biscuit like I did here, because they were utterly delicious, but today I wanted something a little different.


In place of the little gingerbread biscuits, today I used a caramelised biscuit (like the ones you get free at the side of a coffee!) and drizzled a little butterscotch sauce.

These are totally optional and the cupcakes taste delightful enough without them, but I just love the look of the biscuits and sauce on top.

You could use any biscuit and sauce really - a toffee or caramel sauce would taste just as lovely with a mini toffee jammie dodger, gingernut biscuit or a cinnamon tuile? 




RECIPE
Makes 12 cupcakes

INGREDIENTS

For the cupcakes
150g Unsalted butter
150g Dark brown sugar
150g Self raising flour OR 150g plain flour plus 2 tsp baking powder
3 medium eggs

To decorate
400g tub of Dr Oetker gingerbread buttercream style icing 
6 caramlised biscuits, halved
A drizzle of butterscotch sauce

METHOD

  1. Preheat your oven to 180c and line a muffin tray with 12 cases.
  2. Beat together the butter and sugar until light and fluffy.
  3. Add the flour and eggs and beat until smooth.
  4. Divide the mixture equally into the 12 cupcake cases.
  5. Bake for 17-20 minutes until golden and leave to cool.
  6. Spoon the Dr Oetker buttercream into a piping bag and pipe a small swirl onto each cake.
  7. Top with a drizzle of bbutterscotch sauce and half a biscuit to finish. 



The buttercream was kindly gifted by Dr Oetker but all opinions on it's yumminess are entirely my own!

Look out for more recipes featuring Dr Oetker products coming soon....

This week the boys have made some delicious Dr Oetker chocolate chunk muffins and some cupcakes topped with Dr Oetker chocolate frosting.


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