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Ginger Mini Cakes with Topping

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Ginger Mini Cakes with Topping
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
0
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Ingredients

for
30
cupcakes
For the cupcakes
1 cup
1 cup
2 teaspoons
2 teaspoons
1 teaspoon
ground cinnamon
¼ teaspoon
grated Nutmeg
¼ teaspoon
1 cup
½ cup
2
2 teaspoons
1 cup
For the topping
½ cup
1 cup
1 teaspoon
1 ¾ cups
To decorate
edible, silver Bauble

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 30 mini muffin tins.
2.
Stir together both flours, baking powder, spices, salt and sugar in a mixing bowl.
3.
Whisk together oil, eggs, vanilla and pumpkin, then add to flour mixture and stir to combine.
4.
Spoon into the paper cases and bake for about 15 minutes, until golden and risen. Cool in the tins for 15 minutes then place on wire rack to cool completely.
5.
For the topping: beat together the butter, cream cheese and vanilla until light and fluffy.
6.
Gradually sift in the icing sugar, beating until smooth and creamy.
7.
Spoon into a piping bag and pipe on top of the cakes. Decorate with edible silver baubles.
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