Method
Step 1:
Preheat the oven to 180°C (160°C, gas mark 4) and line a muffin tin with 12 cupcake cases.
Step 2:
Cream together the butter and sugar until pale and fluffy, then add the eggs one by one mixing after each one.
Step 3:
Sift together the flour and ground ginger and carefully fold into the mixture.
Step 4:
Spoon the mixture into the paper cases until they are approx. ½ full. Then bake in the oven for 25-30 minutes until golden brown and a skewer comes out clean. Leave to cool.
Step 5:
To make the buttercream mix together the butter and icing sugar until light and fluffy, then fill a piping bag and pipe swirls of buttercream onto the top of each cooled cake.
Step 6:
Mix together some white and brown sugar paste icing until you get a gingerbread colour, then roll this out onto a surface lightly dusted with icing sugar until it is about 3-4mm thick.
Step 7:
Using a gingerbread man cutter cut out the shapes and leave to one side for about 20 minutes to firm up. You could decorate each gingerbread man with a red bow tie and some buttons using red sugar paste icing.
Step 8:
Carefully place the gingerbread men onto the top of each cupcake and serve
Ingredients
For the Cupcakes
- 250g Unsalted butter (softened)
- 250g Billington's Unrefined Golden Caster Sugar
- 4 Medium free range egg(s)
- 250g Self-raising white flour
- 1 tsp Ground ginger
For the Buttercream
- 500g Silver Spoon Icing Sugar
- 250g Unsalted butter (softened)
- 500g Silver Spoon Icing Sugar
For the Decoration
- 200g White sugar paste icing
- 200g Brown/chocolate sugar paste icing
- 50g Red sugar paste icing
We'd love a slice of advice.
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Ingredients
For the Cupcakes
- 250g Unsalted butter (softened)
- 250g Billington's Unrefined Golden Caster Sugar
- 4 Medium free range egg(s)
- 250g Self-raising white flour
- 1 tsp Ground ginger
For the Buttercream
- 500g Silver Spoon Icing Sugar
- 250g Unsalted butter (softened)
- 500g Silver Spoon Icing Sugar
For the Decoration
- 200g White sugar paste icing
- 200g Brown/chocolate sugar paste icing
- 50g Red sugar paste icing