Spiced Gingerbread Cupcakes

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Spiced Gingerbread Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
12
For the cupcakes
150 grams
150 grams
brown Sugar
1
Vanilla bean (seeds)
½ teaspoon
2
150 grams
50 grams
ground almonds
50 grams
ground Hazelnuts
150 milliliters
For the icing and garnish
250 milliliters
3 tablespoons
1 packet
1 pinch
colorful Sugar (to sprinkle)
12
12

Preparation steps

1.

For the cupcakes: Preheat the oven to 180°C (approximately 350°F). Line a muffin tin with paper liners.

2.

In a bowl, beat the butter with the sugar, vanilla bean seeds and gingerbread spice until creamy. Stir in the eggs 1 at a time and a pinch of salt. In another bowl, stir the flour with the almonds, hazelnuts and milk. Alternately, add the flour mixture and milk to the butter mixture until thoroughly combined. Divide the batter between the muffin cups. Bake until an inserted toothpick comes out clean, about 25 minutes.

3.

Remove from the oven, remove the cupcakes from the muffin tin and allow to cool.

4.

For the icing and garnish: In a bowl, beat the cream with the powdered sugar, stabilizer and cinnamon until stiff. Fill a piping bag fitted with a star tip with the icing. Pipe onto the cupcakes. Sprinkle with the colored sugar and garnish each with a star anise and cinnamon stick.