If you are a regular reader you will know that I love ginger. My blog is packed with ginger recipes such as Flapjacks, Cookies, Cocktails to name just a few! And so when I saw these little gingerbread decorations I couldn’t resist – any excuse for another ginger recipe!
These are such delicious little gingerbread cupcakes. The orange buttercream goes so well with the delicate ginger sponge. They taste and smell like Christmas, full of warm spices and orange. I decorated mine with the little gingerbread figures and a dusting of edible glitter, you could use gold stars or anything else that took your fancy.
They make the perfect Christmas holiday baking project for a lazy holiday afternoon. Put on a festive film, get cosy and tuck in to some gingerbread cupcakes!
I have to confess that the first two test runs were a bit of a disaster. Totally forgot about the first set of cakes being in the oven and burnt them to a crisp. For the second test run I decided to add treacle and they were very sticky. Third time lucky?! Most definitely!
Gingerbread Cupcakes with Orange Buttercream
Yield 12 Cupcakes
For the cupcakes:
- 113g Self Raising Flour
- 113g Margarine
- 113g Soft Brown Sugar
- 2 Eggs
- 2 Level Teaspoons of Ground Ginger
- 1/4 Teaspoon Allspice
- 1/2 Teaspoon Ground Cinnamon
- Pinch of Salt
For the Buttercream:
- 100g Unsalted Butter (Softened)
- 250g Icing Sugar
- 4 - 5 Tablespoons of Orange Juice
- Few grates of orange zest
- Line a cupcake tray with 12 paper cases and preheat the oven to 180'C.
- In a large mixing bowl cream together the margarine and sugar.
- Beat in the eggs one at a time, with a tablespoon of the flour.
- Add the rest of the flour, the salt and the spices and gently fold in.
- Drop about a tablespoon of mixture into each cupcake case and bake for 15 - 18 minutes, or until well risen and the sponge springs back when pressed lightly.
- Leave to cool.
Once cooled, make up the buttercream:
- Cream together the butter and icing sugar along with two tablespoons of orange juice.
- Add more orange juice as required until the mixture is smooth. Add a good grate of orange zest, and beat.
- Brush the top of each cake with a little of the icing - this will help the piped frosting stick to the cake.
- Spoon the mixture into a piping bag (I fitted mine with a Wilton 1M nozzle). Twist the end of the bag to keep the mixture from escaping as you pipe.
- Pipe the icing onto the cake, start in the middle and work your way round to the edge of the cake.
- Decorate and leave to set.