Gingerbread & White Chocolate Cupcakes
Light and fluffy gingerbread spiced cupcakes with a creamy white chocolate buttercream
Ingredients
For the cupcakes
- 110 g Butter
- 110 g Dark Brown sugar
- 125 g Treacle
- 120 ml Milk Lukewarm
- 2 Free-Range Eggs Medium
- 175 g Self-raising flour
- 2 tsp Cinnamon
- 2 tsp Ground ginger
- ½ tsp Nutmeg Optional
- 1/2 tsp Mixed spice Optional
For the Buttercream and decoration
- 270 g Good quality White chocolate I used Milkybar
- 180 g Butter
- 360 g Icing sugar
- 1 tbsp Milk
- 1 tsp Vanilla extract or Vanilla bean paste
- 12 Mini gingerbread men
- White chocolate star sprinkles Available from most supermarkets
- Gold star sprinkles Available from Sainsburys
Instructions
- Preheat the oven to 180C/160 Fan. Line a 12 hole cupcake/muffin tin and set aside.
- In a bowl, add the flour and spices and whisk together until well combined. Set aside.
- Place the milk in a microwaveable bowl and heat in the microwave for 10-15 seconds until lukewarm. Set aside.
- Using a mixer, cream together the butter and brown sugar until light and fluffy.
- Add the flour mixture, eggs, vanilla, treacle and lukewarm milk to the butter and sugar. Mix together until just combined - around 30 seconds.
- Divide the mixture evenly between the 12 cases using an ice-cream scoop. Bake in the middle of the oven for 20-25 minutes or until a skewer inserted in the centre comes out clean.
- Remove the cupcakes from the oven and leave to cool in the tin for 10 minutes. After 10 minutes, take them out of the tin and leave to cool completely.
- For the buttercream, melt the White chocolate in 20-30 second bursts and set aside to cool. Using a mixer, cream the butter for 1 minute, then gradually add the icing sugar. Mix until pale and fluffy, around 3-5 minutes. Add the vanilla, melted white chocolate and milk. Mix again until just combined.
- Using a disposable piping bag, pipe a swirl of buttercream onto each cupcake using a Wilton 2D closed star tip. Alternatively, spoon the buttercream onto the top of the cupcakes. Decorate with mini gingerbread men and your choice of sprinkles.
Notes
You can use light brown sugar if you don't have any dark brown sugar
Make sure the white chocolate has cooled before adding to the buttercream
These cupcakes will last for 3-4 days in an airtight container
Make sure the white chocolate has cooled before adding to the buttercream
These cupcakes will last for 3-4 days in an airtight container