for 12 cakes
- For the cupcakes
- 1 cup
self-rising flour (sifted)
- ½ teaspoon
- ½ cup
- ½ cup
- To decorate
mini Gingerbread cookie (men)
red Chocolate bean
white Chocolate bean
- 1 tube
white Icing (for decorating)
- tiny gingerbread men
For the cupcakes: heat the oven to 180°C (160° fan) 350° F gas 4. Place paper cases in a 12 hole bun tin.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
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.
For the buttercream: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
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.
Spoon the buttercream into 2 piping bags. Pipe a circle of red buttercream around the top of each cake.
Pipe a swirl of white buttercream in the centre of each cake.
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.
Place a gingerbread man on top of each cake. Scatter the tiny gingerbread men over the buttercream.