Is anyone else else excited about Christmas? For me a large part of the fun of Christmas is in the build up. Getting the children to write Christmas lists, putting up decorations and ordering our turkey and ham from Graig Farm. Finally making the Christmas cake, yet knowing it can’t be eaten until Christmas Day is always hard on certain members of the family. So, I baked these Gingerbread Frosted Ginger Christmas Cupcakes. Perfect festive sweet treats to enjoy, during the build up to the big day!
The frosting on these cupcakes is truly addictive. It really, REALLY, tastes of gingerbread. So, in order to provide balance, the cupcake itself is only lightly spiced. The combination of both cake and frosting is absolutely perfect. Warming, sweet and not heavy, these really are the perfect treat.
Because these cupcakes are so yummy, they disappeared very quickly. Always a good sign when everyone in the family absolutely loves them. I have a feeling that making these may well become a Christmas tradition like so many other things have, in our home.
Traditions include, decorations going up on December 1st, making mince pies then giving them to our neighbours whilst carol singing and cooking the ham on Christmas Eve. Also, tracking Santa Claus’ schedule, whilst munching on cheese straws and playing cards, have all become Christmas traditions. Each as important as putting out a drink, mince pie and carrot, before bed, on the night before Christmas.
Each of the traditions has crept upon us, unplanned. If something has been done two years in a row, the children automatically dictate that it is now a tradition. This year I think I will make some Gingerbread Frosted Ginger Christmas Cupcakes to hand out whilst carol singing, alongside the warm mince pies. We are blessed to call our neighbours friends, so sharing homemade goodies with them, whilst they listen to our singing is always fun!
Do you have family traditions at Christmas? I’d love to hear about them.
Recipe: Gingerbread Frosted Ginger Christmas Cupcakes makes 12
For the cupcakes:
175g/6oz Unsalted Butter softened
175g/6oz Caster Sugar
1/8tsp Salt – I use Maldon
1tsp Vanilla Extract – I use Nielsen-Massey
3 Large Free Range Eggs
175g/6oz Plain White Flour
2tsp Baking Powder
1tsp Ground Ginger
For the frosting:
500g/1lb 2oz Gingerbread Natural Flavoured Icing Sugar from Sugar and Crumbs
250g/9oz Unsalted Butter softened
2tbsp Very Hot Water
Mini Gingerbread Men and White Edible Glitter to decorate both available online
Method: Preheat the oven to 160C/140C fan, gas mark 3
- First, line a cupcake tin with 12 deep cupcake/muffin cases
- Next, in a large bowl add the butter, sugar and salt. Whisk, gradually increasing the speed, until pale and creamy.
- Now add the vanilla extract and whisk until fully incorporated.
- Into the bowl add the eggs and sift in the flour, baking powder and ground ginger. Then mix together until just combined. Over mixing can result in a tough, not light and airy, cupcake.
- Spoon the cake batter into the cupcake cases, taking care to ensure that they are evenly filled.
- Place the tin into the centre of the preheated oven and bake for 40-45 minutes. Once baked each cupcake will spring back from a light touch. The cupcakes will be soft and fairly pale, this is because they have been cooked at a low heat to ensure a flat top.
- Once baked remove the cupcakes from the oven. Carefully take each cupcake out of the tin and place on a cooling rack. Allow the cupcakes to cool completely before icing.
Making the frosting and decorating the cupcakes:
- To make the icing; place the softened butter into a large bowl and sift the icing sugar on top of it. Next add 2 tablespoons of very hot water from a recently boiled kettle. Whisk, starting on a very slow speed and gradually increasing to a high speed. Continue until the icing is very light and creamy.
- Fit an icing bag with a Wilton round piping tip #12, or use a large disposable piping bag. Fill the bag with the whipped, gingerbread frosting. If using a disposable bag without a tip, snip off the end to leave a 7mm diameter hole – approximately.
- Check the cupcakes to ensure they are completely cooled, then begin piping the frosting. Keeping an even pressure on the bag pipe a double swirl. One on top of the other, pressing down in the centre before pulling away at the end.
- Continue piping until all of the cupcakes are frosted.
- Place a gingerbread man or woman in the centre of the frosting.
- Finally, finish by sprinkling each cupcake with a dusting of edible glitter.
Store the cupcakes in an airtight container. They will keep for up to 4 days, however, you’ll be lucky if they last that long, unless you hide them 😉.
Serve each cupcake with a smile.
If you have enjoyed this recipe for Gingerbread Frosted Ginger Christmas Cupcakes here are some other festive recipe you may like:
While it is nice enjoying the build up to Christmas Day, the excitement of children, unexpected guests, the hope of snow, it is also important to remember the true meaning of Christmas.
A baby boy, born of a virgin mother, Emmanuel – God with us. Jesus may not have been born on December 25th, yet that is the day we choose to remember His birth. Amongst all of the hustle and bustle surrounding Christmas, it is important to remember why we celebrate it. Please see Important Stuff for more information.
Whatever you are making, baking and creating in your kitchen, have fun preparing your feast.
Note – this is not a sponsored post. I genuinely love Sugar and Crumbs products.