Gingerbread Festive Cupcakes

Is there a better way to spend a lazy afternoon? 

Makes 12 good sized cupcakes

Cupcakes

  • 125g self raising flour 
  • 125g caster sugar
  • 1/4 teaspoon bicarbonate of soda 
  • 125g soft unsalted butter
  • 2 large eggs
  • 1 1/2 tbsp milk 
  • 1/4 tsp vanilla extract
  • 2 tsp PEAK GINGERBREAD COOKIE SPICE

Buttercream 

  • 200g soft butter
  • 400g Icing sugar
  • 3 tsp PEAK GINGERBREAD COOKIE SPICE

METHOD 

  1. Heat oven to 180C/ 160C fan and fill a cupcake tray with cases.
  2. Use an electric whisk to beat 125g softened butter and 125g caster sugar together until fluffy, then whisk in 2 large eggs thoroughly, one at a time. 
  3. Add 2 tsp of PEAK Gingerbread Cooke Spice, the vanilla extract, milk, bicarbonate of soda and self-raising flour. Whisk until just they are evenly mixed and then spoon into the cases.
  4. Bake for approx 15 mins or until they are golden (to check if they are done, stick a skewer in and ensure it comes out clean). Leave them to cool.
  5. Now for the best bit, the buttercream! Whisk 200g butter until super soft then add 400g icing sugar and the 3 tsp of PEAK Gingerbread Cooke Spice.
  6. Whisk until smooth (start slow and try not to be covered an icing sugar cloud!) Whisk in 2 tbsp milk. 
  7. When your mixture is smooth, pipe onto your cooled cupcakes. Garnish with gingerbread or other festive treats – How about dusting them with an icing sugar snowfall?

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