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

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Vanilla Cupcakes with Mini Gingerbread Figures

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Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

512

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	512 kcal	(24 %)
Protein	4.14 g	(4 %)
Fat	21.24 g	(18 %)
Carbohydrates	77.54 g	(52 %)
Sugar added	42.62 g	(170 %)
Roughage	0.26 g	(1 %)

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more nutritional values

Vitamin A	162.94 mg	(20,368 %)
Vitamin D	0.47 μg	(2 %)
Vitamin E	1.29 mg	(11 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	1.05 mg	(9 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	31.39 μg	(10 %)
Pantothenic acid	0.14 mg	(2 %)
Biotin	0.34 μg	(1 %)
Vitamin B₁₂	0.25 μg	(8 %)
Vitamin C	5.86 mg	(6 %)
Potassium	124.88 mg	(3 %)
Calcium	69.05 mg	(7 %)
Magnesium	13.21 mg	(4 %)
Iron	1.51 mg	(10 %)
Iodine	11.31 μg	(6 %)
Zinc	0.22 mg	(3 %)
Saturated fatty acids	12.2 g
Cholesterol	75.7 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

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

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Preparation steps

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.