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Cynthia_Bild_Header_0003_gingerbread_cup

GINGER BREAD CUPCAKES

PREPARATION

GINGER BREAD CUPCAKES

CHRISTMAS CUPCAKES

  1. Preheat the oven to 180°C (gas stove: level 2-3 / fan: 160°C) . Line a   muffin tin   with paper cups.

  2. Cream the butter and sugar together, add the egg yolk. Then mix two pinches of baking soda with the syrup and add it as well. Measure out the flour and spices, mix together and set aside. Bring the water to a boil and add the remaining baking soda.

  3. Now alternately stir the flour mixture and the boiling water into the sugar-butter-syrup mixture and mix well.

  4. Divide the very liquid batter evenly into the muffin tin and ca. Bake for 22 minutes. Let the cakes cool down thoroughly.

  5. The frosting is easy to make and delicious: Put the butter in a large mixing bowl, add half the powdered sugar and the milk. Mix at the highest level with the electric hand mixer to a smooth, supple mass. Add the rest of the powdered sugar and stir until you get a viscous consistency. Apply the frosting to the cakes with a knife.

  6. Decorate the cakes with winter sprinkles and red topping cherries as you wish.

INFORMATION

  • For 12 cupcakes

  • Preparation 1 hour (plus baking and cooling time)

  • Bake time 22 mins

INGREDIENTS

Dough:

  • 40g soft butter

  • 70g sugar

  • 1 egg yolk

  • 1/4 teaspoon baking soda

  • 80ml sugar beet syrup

  • 140g flour

  • 1 level teaspoon of cinnamon

  • 1 level tsp ground ginger

  • 1 pinch ground cloves

  • 1 pinch of salt

  • 120ml water

  • 1/4 teaspoon baking soda

Frosting:

  • 60g soft butter

  • 250g powdered sugar

  • 2 Table spoons of milk

Decoration:

  • 1 pack of winter litter decor

  • 1 packet of red topping cherries

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