Ginger Mini Cakes with Topping
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
30
- For the cupcakes
- 1 cup all-purpose flour
- 1 cup Whole wheat flour
- 2 tsps Baking powder
- 2 tsps Ginger powder
- 1 tsp ground cinnamon
- ¼ tsp grated Nutmeg
- ¼ tsp salt
- 1 cup sugar
- ½ cup sunflower oil
- 2 eggs
- 2 tsps vanilla extract
- 1 cup canned Pumpkin puree
- For the topping
- ½ cup unsalted butter
- 1 cup cream cheese
- 1 tsp vanilla extract
- 1 ¾ cups powdered sugar
- 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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