Gingerbread Cupcakes

Gingerbread Cupcakes

Make gingerbread cupcakes for santa – we’re sure he’ll appreciate the creativity!

This recipe was first published in Flavours magazine.

Print Recipe
Servings
1recipe
Servings
1recipe
Print Recipe
Servings
1recipe
Servings
1recipe
Ingredients
Gingerbread cupcake
Cream
Servings: recipe
Units:
Instructions
To make cupcake batter:
  1. Preheat oven to 170°C.
  2. Grease cupcake moulds with melted margarine and line with greaseproof paper. Mix grated ginger, lemon zest, honey and milk and bring to boil. Cool and chill mixture.
  3. Sift the flour and baking powder, then add the cold milk and ginger mixture and whisk until smooth. Add the egg, salt and melted margarine and whisk for another 2 minutes.
  4. Pour into the cupcake moulds and rest for 2 hours. Bake for 15 to 20 minutes or until skewer comes out clean when inserted into the centre. Allow to cool before decorating with cream.
To make cream:
  1. Combine cream ingredients and whisk until smooth and fluffy. Add in colouring and mix well. Decorate the cupcakes and keep refrigerated.

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