gingerbread cupcakes with egg nog buttercream

 

Mini Gingerbread man

Please don’t eat me! …..oh, go on.

Cupcake Paper Cases

 

Gingerbread Cupcakes with Egg Nog Buttercream

 

Gingerbread Cupcakes with Egg Nog Buttercream

Ingredients:
(Cake) 

140g unsalted butter, softened
200g caster sugar
60g dark treacle
60g golden syrup
2 large eggs
2 large egg yolks
310g plain flour
1 tablespoon cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoon baking powder
1 teaspoon salt
240ml hot milk

Ingredients:
(Frosting)

 500g icing sugar
160g unsalted butter softened
2 teaspoons Captain Morgan’s Spiced Rum
1 teaspoon ground nutmeg
50ml egg nog

Gingerbread Cupcakes with Egg Nog Buttercream

Method:
(Cupcakes)

  1. Preheat oven to 190C and line a cupcake pan with paper cases
  2. Using electric mixer, cream the butter and caster sugar together until pale and fluffy
  3. Add the eggs, egg yolks, treacle and golden syrup and mix until combined
  4. Sift together the flour, cocoa powder, baking powder, salt and spices
  5. Add the dry ingredients to the butter and egg mixture, mixing on low speed in two or three batches and alternating with the hot milk
  6. Continue to mix on medium speed until all the ingredients are well incorporated and the batter is smooth
  7. Pour the cake batter into the paper cases until 2/3 full
  8. Bake for 18-20 minutes or until springy to the touch
  9. Allow to cool in the tin slightly before removing to a rack to cool completely

(Frosting)

  1. Using an electric mixer, beat the butter with the icing sugar, rum, and nutmeg on a low speed until no lumps of butter remain and the mixture is crumbly
  2. Gradually add the egg nog and then increase the speed to high until light and fluffy
  3. When the cupcakes are cold to the touch, top with the egg nog frosting using either a piping bag and nozzle or a palette knife

Enjoy with a glass of egg nog. ‘Tis the season.

This will be the last post on NeedsMoreSugar for 2011. Wishing you and your families a wonderful festive season and every happiness for the year ahead. x

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8 Responses to “gingerbread cupcakes with egg nog buttercream”

  1. Laura Says:

    i would like your buttercream swirling skills, i have none.

  2. Charm Says:

    I had planned to not do any baking this christmas but this recipe might just change my mind!

    oh, and i saw this – http://recycledfrockery.tumblr.com/post/8241273636/spaghetti-storage-for-cupcake-wrappers-brilliant, which might help with the cupcake paper concerns :)

  3. Davina Says:

    Words can not describe how excited i am about this recipe!!! :D Cant wait to bake this – can you tell me how many cupcakes it makes and if I could make an egg nog cream cheese-based icing instead of buttercream? Cheers, D

    • Emily @ NeedsMoreSugar Says:

      This recipe will give you ~16 cupcakes. I think you could definitely make a cream cheese frosting instead of the buttercream, it’s really all about the spices and the rum in the frosting, so you might need to just tweak the amount of liquid you use. :)

      Enjoy!

  4. Sophie Says:

    These look great, perfect for Christmas, will be giving them a go. Thanks!

  5. Christmas Dessert Table « cookwithkids Says:

    […] Gingerbread cupcakes with eggnog and baileys buttercream frosting. Adults only and DELICIOUS! (recipe here) Thanks to my sister in law for the […]

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