Gingerbread Cupcakes with white chocolate buttercream- Recipe
Here is my recipe for delicious gingerbread cupcakes with white chocolate buttercream. This is one of my families favourite Christmas treats. Perfect for Christmas Eve!
Gingerbread Cupcakes with White Chocolate Buttercream
Makes 12
145g flour
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp Bicarbonate of soda
1/4 tsp salt
1/8 tsp ground cloves
1/8 tsp ground nutmeg
100g granulated sugar
1 egg
110g black treacle
4 Tbsp unsalted butter, melted
1 Tbsp vegetable oil
125ml buttermilk
White chocolate buttercream
150g butter
150g icing sugar
100g double cream
200g white chocolate chips
1. Preheat oven to 160°c. Whisk together the flour, ginger, cinnamon, bicarbonate of soda, salt, cloves, and nutmeg and set aside. In a large bowl, whisk sugar, egg, black treacle, butter, oil, and buttermilk. Add the flour mixture to the wet mixture and whisk until just combined.
2. Divide the batter into cupcake cases and bake until just set and a toothpick inserted in the centre comes out clean, about 14 minutes. Allow to cool.
3. Meanwhile for the white chocolate buttercream, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the white chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool.
4. Cream the butter and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate mixture.
5. Pipe the white chocolate buttercream onto the cupcakes.
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp Bicarbonate of soda
1/4 tsp salt
1/8 tsp ground cloves
1/8 tsp ground nutmeg
100g granulated sugar
1 egg
110g black treacle
4 Tbsp unsalted butter, melted
1 Tbsp vegetable oil
125ml buttermilk
White chocolate buttercream
150g butter
150g icing sugar
100g double cream
200g white chocolate chips
1. Preheat oven to 160°c. Whisk together the flour, ginger, cinnamon, bicarbonate of soda, salt, cloves, and nutmeg and set aside. In a large bowl, whisk sugar, egg, black treacle, butter, oil, and buttermilk. Add the flour mixture to the wet mixture and whisk until just combined.
2. Divide the batter into cupcake cases and bake until just set and a toothpick inserted in the centre comes out clean, about 14 minutes. Allow to cool.
3. Meanwhile for the white chocolate buttercream, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the white chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool.
4. Cream the butter and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate mixture.
5. Pipe the white chocolate buttercream onto the cupcakes.
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