Simple Gingerbread Cupcakes

Gingerbread Cupcakes

Gingerbread. Cupcakes. Two desserts in one, could there be anything better? Gingerbread is a wonderful wintery treat and these cupcakes are sure to bring some warm, home cooked comfort to these last couple of cold months. This is another great recipe to use up any left over Christmas sweets and spices!

Do you know.. the muffin man?!

 These were first made as Christmas gifts and are a great alternative to traditional vanilla or chocolate cakes... yum!

Box 'em up for a lovely home baked gift!

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

2 tsp Ground Cinnamon

2 to 3 tsp Ground Ginger

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1-2 tbsp Milk (+ more if necessary)
1/2 tsp Ground Ginger

1/2 tsp Cinnamon

12 to 24 Edible Mini Gingerbread men decorations (or same amount of mini gingerbread man biscuits or pieces of gingerbread)

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Mix in the honey.
• Fold in the flour, ginger and cinnamon, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Sprinkle some nutmeg or mixed spice on top of each cake.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in the ginger.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Dust with some ginger and cinnamon.
• Place a small edible decorative gingerbread man on top (alternatively, use a mini gingerbread man biscuit or a piece of gingerbread).
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Mix some dried fruit such as raisins or sultanas into the sponge.
• Decorate with a thick glaze or royal icing instead of buttercream.
  
  
  Cara X

Honey, Apple & Apricot Crumble

Apple & Apricot Crumble

Brrrr! The festive season may be over, but the weather is still a winter blizzard it seems. It would seem that all over the globe people have been complaining over the neverending cold, wet and windy weather, so here's a little recipe that is sure to comfort and warm you up for the hard cold nights ahead! This recipe is my sweet and sugary version of a traditional apple crumble recipe, so if you don't have a big sweet tooth (like me!) you may want to use a little less sugar. (Though we both know that's not going to happen..!)

Home cooking at it's best!

Ready in approx. 40minutes, this winter warmer is jam packed full of homely and comforting flavours that you and your friends and family are sure to love. 

You can just about smell the apples through the screen can't you...

Ingredients

4 to 5 Large Apples

20 Dried Apricots

55g Granulated Sugar (or caster)

30g brown demerara sugar (or any similar brown, such as muscovado)

50 to 60ml Water (boiled)

2 tsp Honey (I used Spanish Forest, though any honey will do!)

For the crumble:

115g Self-Raising Flour

110g Brown Demerara (or muscovado)

60 to 80g Butter

2 tsp Cinnamon

1 to 2 tsp Nutmeg

Directions

• Grease a baking tray and preheat an oven to 180
• Peel, core and chop apples into chunks.
• In a large saucepan, combine apples, water and both sugars, cooking over a low to medium heat (covered) for approx. 10 mins (until apples are soft and cooked).
• For the crumble, combine flour, sugar and butter in a large bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Rub in the cinnamon.
• When apples are near done, add in the honey and apricots and stir.
• Place apple mixture into a tray and spread evenly.
• Sprinkle the crumble over the apples evenly and press down until top is fairly even.
• Sprinkle the nutmeg on top, along with some cinnamon and brown sugar if you wish.
• Bake for approx. 25 to 30 mins (until browned on top).

Tips & Serving ideas

• This dish is best served hot with cream, ice cream or custard!
• Try adding fruits such as peaches, raisins and sultanas.
• Instead of honey, try golden, maple or agave syrup!

Cara X