I have been itching to bake for a while, and this was meant to be my early December bake for the festive season, but as always, the christmas rush, parties..... so its left to today where i dont need to go to work and happy to bake for a family gathering we are hosting on friday.
This recipe is taken for the Goodfoodchannel.co.uk, with the smell of cinnamon, ginger and nutmeg its very hard not to think of warm comfy christmas, then to finish the cupcake with toffee cream frosting it makes it absolutely irresistable to reach out to taste this little morsel.
For me it was really fun to play in my kitchen, then see happy faces around the coffee table.
Makes 12
Prep time: 35mins
Cook time: 25mins
Ingredients
Cupcake:
150g Butter, room temp
150g Soft Brown sugar
3 eggs
150g Self-raising flour
1tspn Ground ginger
1/2tspn Ground Cinnamon
Pinch of Ground Nutmeg
1Tbspn Milk
Frosting:
200g Butter, room temp
50g soft Brown sugar
3Tbspn Milk
200g Icing Sugar
Pinch of ground cinnamon
Method:
1) Preheat the oven to 180C/160C fan
2) Cream together the butter and sugar until light and fluffy.
3)Sift flour toghether with the spices.
4)Gradually mix the eggs into the creamed butter and sugar alternating he flour to stop the mix from curdling. Finally, stir throught the milk.
5) Place 12 paper cupcakes cases into a tin and divid the mixture between them
6)Bake for 15-20mins until golden and springy to the touch. Remove from the oven and cool on a wire rack.
Frosting
7) While the cupcakes are cooking place 50grams of the butter in a pan with the brown sugar and cook over a low heat until melted. Add 2 tablespoons of the milk and stir to form a thick glossy toffee sauce. Leave to one side to cool to room temperature.
8)In a large mixing bowl beat the butter until smooth, then start to sift in the icing sugar, stirring regularly. Add the toffee sauce and stir until thoroughly incorporated. Add a splash more of milk if the mixture seems too thick - the frosting should be light and creamy.
9) Put the frosting in a piping bag and pipe onto the cupcakes. Sprinkle with ground cinnamon before serving.
Note:
My frosting seem abit too sloppy to hold the creamy swirl, i put the frosting in the fridge for 30mins.
Instead sprinkling cinnamon - i used crushed gingerbread biscuit crumbs from one of my gingerbread man.
Happy Baking!
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