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Gingerbread Men & Christmas Cupcakes
We have a little tradition in my family, where every Christmas Eve, we spend the afternoon baking and decorating gingerbread men while listening to all the Christmas classics, and we always have a lot of fun, but of course, the best thing about it is the gingerbread men. We always use the same recipe, and you might have even used it yourself, because it is the very popular BBC one, although I do make a couple of changes, nothing major though, I just love to add a little bit more cinnamon and ginger than you should, but believe me, it just makes them better. Even though you might already use this recipe, I’m pretty sure there’s a lot of you out there that haven’t and because it’s my favourite, I thought I’d share it anyway.
Since I’ve been baking gingerbread all month, I decided I also wanted to try something a new, but I still needed it to be festive. So I took to Pinterest and found this gorgeous Gingerbread Cupcake recipe. After seeing that basically all but a few of the ingredients were the same as the biscuits, I couldn’t say no. The recipe is so simple to follow, and they taste absolutely divine so of course I had to share it with you. Both the gingerbread man and the gingerbread cupcake recipes are below!
Ingredients: 350g/12oz plain flour, plus extra for rolling out || 1 tsp bicarbonate of soda || 2-3 tsp ground ginger || 1½ tsp ground cinnamon || 125g/4½oz butter || 175g/6oz light soft brown sugar || 1 free-range egg || 4 tbsp golden syrup
Other things: Clingfilm || Grease proof paper || Cookie cutters || Coloured ball sprinkles || Coloured icing pens
1. Preheat the oven at Gas Mark 4/180C and line 2-4 baking trays with grease proof paper
2. Sift and mix the dry ingredients, flour, bicarbonate of soda, ginger and cinnamon together in a bowl
3. Add the butter to the dry mixture and blend it together, it’ll start to look a bit link breadcrumbs, then stir in the sugar.
4. Get out a new bowl and beat the egg and golden syrup together, and then mix it into the original mixture. –
you might need to use your hands for this bit
5. Once it’s formed in to a dough, tip it out and knead it until smooth, wrap in clingfilm and leave it in the fridge for 15-25 minutes
6. Once the dough is chilled, roll out the dough on a slightly floured surface. Keep the dough about 0.5cm thick because they do puff a little.
7. Cut out each biscuit with your cookie cutters and place on a the baking tray, make sure to leave enough space between each one.
8. Pop in the oven for 10-15 minutes, or until they’re golden brown. Leave to cool on a wire rack for about 20 minutes.
Once they’re cooled, they’re ready to be decorated!
Ingredients: 150g butter (at room temperature) || 150g soft brown sugar || 3 eggs || 150g self-raising flour || 1 tsp ground ginger || ½ tsp ground cinnamon || ¼ tsp mixed spice || 1 tbsp golden syrup || 1 tbsp milk
For the icing: 200g butter (at room temperature) || 200g icing sugar || pinch of ground cinnamon
1. Preheat your oven to at Gas Mark 4/180C and line your muffin tin with 10/11 bun cases. (The original recipe is 10, but I managed to do 11)
2. In a large bowl, cream together the butter and sugar until light & fluffy.
3. In a separate bowl, sift the flour and spices together.
4. Add one egg to the butter & sugar mixture, ensuring it is well combined. Add a third of the flour & spices to the wet ingredients, alternating with the rest of the eggs and flour to the mixture; this will prevent the ingredients from separating.
5. Finally add the golden syrup & milk and mix until just combined.
6. fill the cupcake cases until 2/3 full.
7. Bake for about 20 minutes until a skewer inserted comes out clean. Once cool enough to touch, transfer to a wire rack to cool completely.
While the cupcakes are baking and cooling, make the icing.
1. In a large bowl, beat the icing sugar & butter until light and fluffy.
2. Add the cinnamon for flavour (optional)
3. Pipe the icing on top of the cooled cupcakes and finish with your decoration of choice.
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Beauty & Lifestyle Blogger - jessicajadebeauty.com