Vanilla Cupcakes with Mini Gingerbread Figures

Name: Vanilla Cupcakes with Mini Gingerbread Figures
Total time: 50 min
Yield: 12
Ingredients: 2 eggs; 1 cup self-rising flour (sifted); 0.5 teaspoon Baking powder; 0.5 cup butter (softened); 0.5 cup sugar; 1 Orange (zested); 0.25 cup unsalted butter; 7 tablespoons cream (38% fat); 0.5 teaspoon vanilla extract; 3.5 cups powdered sugar; red Food coloring; 12 mini Gingerbread cookie (men); 36 red Chocolate bean; 36 white Chocolate bean; 1 tube white Icing (for decorating); tiny gingerbread men

Average: 0 (0 votes)

(0 votes)

Rate recipe

Vanilla Cupcakes with Mini Gingerbread Figures

512

calories

Calories

My cookbook

easy

Difficulty

50 min.

Preparation

Nutritions

Fat	21.24 g
Saturated Fat Acids	12.2 g
Protein	4.14 g
Roughage	0.26 g
Sugar added	42.62 g
Calorie	512

more nutritions

1 cake contains

Calories	512
Protein/g	4.14
Fat/g	21.24
Saturated fatty acids/g	12.2
Carbohydrates/g	77.54
Added sugar/g	42.62
Roughage/g	0.26
Cholesterol/mg	75.7
Vitamin A/mg	162.94
Vitamin D/μg	0.47
Vitamin E/mg	1.29
Vitamin B₁/mg	0.08
Vitamin B₂/mg	0.14
Niacin/mg	1.05
Vitamin B₆/mg	0.02
Folate/μg	31.39
Pantothenic acid/mg	0.14
Biotin/μg	0.34
Vitamin B₁₂/μg	0.25
Vitamin C/mg	5.86
Potassium/mg	124.88
Calcium/mg	69.05
Magnesium/mg	13.21
Iron/mg	1.51
Iodine/μg	11.31
Zinc/mg	0.22

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 12 cakes

For the cupcakes: 2
eggs; 1 cup
self-rising flour (sifted); ½ teaspoon
Baking powder; ½ cup
butter (softened); ½ cup
sugar; 1
Orange (zested)

For the buttercream: ¼ cup
unsalted butter; 7 tablespoons
cream (38% fat); ½ teaspoon
vanilla extract; 3 ½ cups
powdered sugar; red Food coloring

To decorate: 12
mini Gingerbread cookie (men); 36
red Chocolate bean; 36
white Chocolate bean; 1 tube
white Icing (for decorating); tiny gingerbread men

print shopping list

Preparation steps

Step 1/9

For the cupcakes: heat the oven to 180°C (160° fan) 350° F gas 4. Place paper cases in a 12 hole bun tin.

Step 2/9

Put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.

Step 3/9

Spoon the mixture into the paper cases and bake for about 20 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.

Step 4/9

For the buttercream: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.

Step 5/9

Sift in the icing sugar and beat until smooth. Put half the mixture into a bowl and add a few drops of red food colouring.

Step 6/9

Spoon the buttercream into 2 piping bags. Pipe a circle of red buttercream around the top of each cake.

Step 7/9

Pipe a swirl of white buttercream in the centre of each cake.

Step 8/9

Pipe 'faces' and squiggles on each gingerbread man with the white decorating icing. Use a dab of icing to attach chocolate beans as in the 'photo.

Step 9/9

Place a gingerbread man on top of each cake. Scatter the tiny gingerbread men over the buttercream.