These are the perfect winter holiday dessert to share!
Prep Time45 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Dessert
Cuisine: American
Servings: 12cupcakes
Calories: 442kcal
Author: Jillian Tohber Leslie
Ingredients
Cupcake ingredients:
9tablespoonsbutter140g
1cupplus 2 tablespoons super fine sugar230g
2eggs
1glassmilk
2cupsall purpose flour230g
5tablespoonscocoa powder40g
1 ½teaspoonsbaking powder
1teaspooncinnamon
2teaspoonsground ginger
Buttercream ingredients:
2cupspowdered sugar250g
6tablespoonsbutter at room temperature100g
2tablespoonsstem ginger syrup
1tablespoonmilk
Gingerbread men:
We like this gingerbread men recipe for the mini gingerbread men
50gpowdered sugar
Waterapproximately 1 teaspoon
Instructions
Preheat oven to 170C (340F).
Cream butter and sugar until pale and fluffy, then add eggs and milk and stir slowly until well combined.
Add flour, cocoa, baking powder and spices and mix well.
Carefully divide the mixture between 12 cupcake cakes and bake for 25-30 minutes, until the top of the cake springs back when gently pressed. Once cooked leave to cool completely on a wire rack.
Make the buttercream by combining butter, icing sugar, ginger syrup and milk and whisking until pale and fluffy, which should take about 5 minutes. Put into a piping bag with a star tip, and pipe onto the cooled cupcakes.
Mix the icing sugar and enough water to form a paste similar in texture to toothpaste. Add the water slowly, drop by drop. Put into a piping bag or bottle and add detail to your mini gingerbread men. Place on top of your cupcakes.
Notes
The cupcakes will keep for about 5 days in an airtight tin, but if you’re not planning to eat them for a few days it’s best to put the gingerbread men on top on the day you plan to eat them. This will make sure they stay nice and crunchy.