Gingerbread cookies in a cupcake version. They are heavenly and child-friendly in taste, not too spicy, but just enough to make it not just a vanilla cupcake with spices.
Filled with a eggnog pastry cream og topped with a cinnamon cream cheese frosting, these little cakes only need the addition of a gingerbread man on top.
GINGERBREAD CUPCAKES WITH CINNAMON FROSTING
12 CUPCAKES
CUPCAKES:
120 G FLOUR
1 TBSP. GROUND GINGER
1 TSP. GROUND CINNAMON
1/4 TSP. GROUND CLOVES
1/4 TSP. GROUND ALLSPICE
1/4 TSP. GROUND NUTMEG
170 G SOFTENED BUTTER
160 G SUGAR
1 1/2 TBSP. DARK SYRUP
2 M/L EGGS
1/2 TSP. VANILLA SUGAR
Preheat the oven to 175 degrees celsius.
Line the cupcake tin with liners.
Mix flour, ginger, cinnamon, cloves, allspice and nutmeg and sift it into a bowl. Set it aside.
Whisk butter, sugar and syrup light and creamy, for about 3 min.
Add the eggs in one at a time and then the vanilla sugar.
Fold the flour mixture into the eggs with a rubber spatula to a smooth batter.
Divide the batter between the cupcake liners, filling them 2/3 of the way up.
Bake the cupcakes for 25-30 min. until they are golden brown and baked through.
Let them cool completely.
EGGNOG PASTRY CREAM:
50 G CHOPPED WHITE CHOCOLATE
75 ML MILK
1 EGG YOLK
1/4 TBSP. CORN STARCH
1/8 TSP. GROUND NUTMEG
1/8 TSK. GROUND CINNAMON
40 G HEAVY CREAM 38%
Heat milk and white chocolate in a small saucepan over medium heat, while stirring until the chocolate has melted.
Whisk egg yolks together with cornstarch.
Pour the warm milk mixture into the yolks in a thin jet, whisking continuously to avoid the yolks turning into scrambled eggs.
Add cinnamon and nutmeg.
Return the mixture to the pot and heat it while stirring constantly.
Cook the cream until it thickens and it begins to break the surface with a “plop”.
Remove the pot from the heat and pour it into a bowl. Cover the surface with cling film to prevent condensation forming.
Refrigerate for a few hours.
Whip the cream to soft peaks and fold half into the cold cream, mixing well. Fold the rest of the cream in.
Pour the cream into a piping bag.
Make a hole in the center of each of the cupcakes and fill them with the pastry cream.
CREAM CHEESE FROSTING:
200 G CREAM CHEESE
75 G ICING SUGAR
125 G SOFTENED BUTTER
½ TSK. GROUND CINNAMON
½ TSK. VANILLA PASTE
SALTED CARAMEL
Whisk the butter soft and creamy.
Add the icing sugar and whisk it well together.
Stir in the cream cheese and whisk it to a smooth and delicious cream.
Add the cream to piping bag with a French star piping tip.
Decorate the cakes with the frosting, caramel and a gingerbread man. (I used these gingerbread cookies) I also had a few corals left over from the golden anniversary cake, which I added, but it’s up to you how much decoration the cakes need.