Christmas Recipe | Ginger bread cupcakes topped with cinnamon frosting and toffee sauce.

My children are currently LOVING gingerbread. My 8 year old made some gingerbread men (recipe here) to take to school and they are addicted to the McVities mini gingerbread (seen here on the cakes) so I thought, as my main love is cupcakes I'd combine the two.

And, well, we're SO close to Christmas now (Eeek!) and gingerbread just IS Christmas.

There's seriously no better smell than ginger and cinnamon wafting through the house on a cold December...(or November!) day.

For the cakes:
150g Softened butter
150g Light muscavado sugar
150g Self raising flour
1 tsp Ginger
1/2 tsp Cinnamon
Pinch Nutmeg
3 Eggs, beaten
1 tbsp Milk

For the frosting:
50g Butter
50g Light muscavado sugar
3 tbsp Milk
200g Icing sugar
Pinch cinnamon

To decorate:
Mini gingerbread men - shop bought or homemade using the recipe HERE.

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

2. Cream together the butter and sugar.

3. Gradually add the eggs.

4. Add the flour and spices then stir in the milk.

5. Soon the mixture into cases and bake for 15-20 minutes.

6. For the frosting - Melt 50g of the butter with the sugar then add the milk and stir to form a thick toffee sauce.

7. Beat the remaining 150g of butter until smooth and add in the icing sugar and 3/4 of the toffee sauce. Stir thoroughly.

8. Pipe of the frosting and drizzle the remaining toffee sauce over the top. Sprinkle with a little cinnamon and add a mini gingerbread man.

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