Shopping list
125g caster sugar
125g butter (room temperature)
1½ free-range organic eggs (room temp.)
1 teaspoon vanilla extract
125g self-raising flour, sieved
2 tablespoons gingerbread spices
3 tablespoons milk
mini paper cupcake cases
Optional
Tangerinebutter cream
mini-chocolate-initials
Sinterklaas evening is getting closer and that is why we are baking delicious mini gingerbread cupcakes today. Also appearing today is the recipe for the tangerine buttercream that we pipe on top. The Sinterklaas season is such fun!
How to make mini gingerbread cupcakes
Place 24 moulds in a cupcake tin.
Place butter and sugar in the mixer.
Mix until it's creamy
Mix in the eggs.
Stir the gingerbread spices into the flour,
Add it in 3 parts to the buttermix.
Preheat the oven to 180°C and slide the wire rack into the middle of the oven
Add the milk to the mix.
Fold it into the batter.
Spoon the batter into the mold.
Bake the cupcakes 12-15 minutes.
Prick in a cupcake to see if they are done and then place the baking tin on a wire rack and let them cool
We make tangerine butter cream to pipe on the cupcakes
Pipe rosettes of tangerine butter cream on top of the cupcakes.
Finally press in some mini chocolate initials.
Wishing you all a happy Sinterklaas time!