Recipe
(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
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)
(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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