Blogmas Day 4
Hey, so we all know that one of the best bits about Christmas is the food and the smell of your kitchen when you have baking some Christmas treats for you to enjoy, so if you are stuck on what to bake then try my Ginger and Cinnamon cupcakes, enjoy:
Preparation Time: 30 Minutes
Baking Time: 20 Minutes
Makes: 12 Cupcakes
For the cakes:
150g of Unsalted Butter
150g of Unrefined light muscovado sugar
150g of Self-raising white flour
1tsp of Ground Ginger
½tsp of Cinnamon
A pinch of ground Nutmeg
3 Whole Eggs
1tbsp of Whole Milk
200g of Unsalted Butter
50g of Unrefined light muscovado sugar
3tbsp of Whole Milk
200g of Icing sugar
A pinch of ground Cinnamon
Step 1 - Preheat the oven to 180˚C (fan 160˚C, gas mark 4). Place twelve paper cupcake cases (preferably Christmassy) into a muffin tin.
Step 2 - Cream together the butter and sugar. Sift the flour together with the spices. Gradually mix the eggs into the creamed butter and sugar, alternating with the flour. Finally, stir through the milk slowly.
Step 3 - Dollop the mixture in the cupcake cases and bake for 15–20 minutes until golden. Remove from the oven and leave to cool before putting the icing on.
Step 4 - For the frosting melt 50g of the butter in a pan with the muscovado sugar. Add 2 tablespoons of the milk and stir to form a thick toffee sauce (mmmmm toffee).
Step 5 - Beat the remaining butter until smooth. Then sift in the icing sugar and add the toffee sauce, except back about two – three tablespoons, stirring thoroughly.
Step 6 - Finally, pipe the frosting on to the cupcakes, drizzle with the remaining toffee sauce and sprinkle with ground cinnamon. And then it’s time for the best bit, it’s time to eat the cupcakes!
I hope that you enjoy making and eating these and I hope that they turn out well. Let me know of anything you would like me to talk about in another future post. That’s all for now,
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