Spiced Buttercream Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- ¾ cup sugar
- 3 eggs (beaten)
- 4 Tbsps Golden syrup
- 1 ½ cups self-rising flour (sifted)
- 2 tsps Ginger powder
- 1 ½ Tbsps Almond flour
- 1 Tbsp milk
- For the ginger buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2 tsps Ginger powder
- To decorate
- 1 ¼ cups brown Sugar paste
- powdered sugar
- red Food coloring
- red Food coloring
Preparation steps
1.
For the cupcakes: heat the oven to 180C,350F, gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until soft and creamy. Gradually beat in the eggs. Stir in the golden syrup.
3.
Sift in the flour and ground ginger and gently stir until combined.
4.
Stir in the ground almonds and milk until smooth.
5.
Spoon the mixture into the paper cases and bake for 20 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
6.
For the ginger buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and ginger and beat well.
7.
Spoon into a piping bag with a shell nozzle and pipe on top of the cakes.
8.
To decorate: roll out the sugarpaste on a surface lightly dusted with icing sugar and cut out 12 small gingerbread man shapes with a cutter or card template.
9.
Using a small plain piping tube, make indentations for the eyes, mouth and buttons.
10.
Paint the feet with brown food colouring, using a fine brush.
11.
Paint the ends of the arms with red food colouring. Leave to dry, then place on top of the cakes.
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