Sunday, December 01, 2013

Gingerbread Cupcakes

It's the first of December - time to let the Christmas baking begin! I'm of course already trying to figure out what kind of cookies I'm going to bake. And, as usual, there's going to be a special cake for our family Christmas dinner. But, first things first... I'm always trying to take it easy during these December weeks when everyone tends to get stressed out. Which is why, right now, I'm spending a relaxing weekend at mum's. I took my laptop with me, however, so I won't have to deprive you of these lovely little treats here. Cupcake meets gingerbread. For these, I used a store-bought gingerbread spice-mixture (for all of you from Switzerland: I like the one from Migros) and the basic cupcake recipe comes from the always reliable and fabulous Cake Days.

(slightly adapted from Süsse Sünden by Tarek Malouf and the Hummingbird Bakery)

For the cupcakes:
80g soft butter
280g sugar
240g flour
1 tablespoon baking powder
¼ teaspoon salt
1 tablespoon gingerbread spice-mixture
2 eggs
240ml milk

Preheat the oven to 190°C (convection oven 170°C). Line a 12-mould muffin pan with paper cases.

In a bowl, mix butter, sugar, flour, baking powder, gingerbread spice-mixture and salt with a hand mixer on low speed until you have a “sandy” mass.

Mix eggs and milk. Slowly add about three fourths of this to your batter until it’s blended well. Scrape down the bowl with a ladle. Add the rest of the egg-milk-mixture and beat on middle speed with your electric hand mixer.

Fill the 12 paper cases (to about two thirds). If you have remaining dough, fill it into more paper cases (I ended up with 16 cupcakes). Bake the cupcakes in the middle of the oven for about 20 minutes until they have risen and the surface is springy. Test if they are done with a wooden skewer. If it comes out clean, your cupcakes are done.

Let cool in the pan for a few minutes. Then, release from the pan carefully and let cool completely.

(Scroll down for the frosting)

For the frosting:
500g icing sugar
160g very soft butter
50ml milk
1 large pinch of gingerbread spice-mixtue

In a bowl, mix icing sugar, gingerbread spice-mixture and butter with a hand mixer on low speed. Slowly add the milk while constantly beating. Then, beat on high speed until you have a light and fluffy batter. 

Spread the frosting onto your cupcakes. Sprinkle with spice-mixture if you like. Put the cupcakes in a cool place until you serve them.

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