I’m sure you will have noticed the Christmas theme in this month’s posts, and today is no different! Deciding on this week’s recipe was very easy – these last two weeks have been quite a roller coaster, and as the saying goes: “when the going gets tough, the tough eat cake”. Or something to that effect.
There have been some very happy moments this past fortnight. My fabulous sister arrived safely from London and it has been a joy to have her back with us. I was also very pleasantly surprised to receive a phone call telling me that I was he grand prize winner in the Two Oceans Simple Snacking Challenge
– not too shabby!
On the not-so-happy side, my poor one year old who was just recovering from string of ailments was struck down with chicken pox! Let us just say that an itchy, irritable, contagious toddler equals an exhausted and frazzled mommy. And of course, South Africans bid a final farewell to our former president, our beloved Madiba, sparking a strange emotional mixture of profound grief and immense pride and patriotism.
Talk about huge highs and lows! Quick, get that woman some cake! These delightful gingerbread cupcakes are pretty Christmasy in my book – golden, spicy and topped with snowy buttercream. Decorate them simply with a few sprinkles or go all out with fondant decorations and glitter – the choice is yours!
And so all that remains is for me to wish you and your loved ones a most splendid and happy Festive Season. Have fun, stay safe and keep it delicious. x
with CINNAMON BUTTERCREAM
Makes 12 – 15 cupcakes
12-15 cupcake cases
2 tsp baking powder
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp mixed spice
2 large eggs
125g treacle sugar
150g butter, melted
100g golden syrup
100g butter, softened
2 cups icing sugar
1 tsp ground cinnamon
1/4 tsp vanilla extract
2-3 tbsp milk
Step 1.) Preheat your oven to 170°C and place cupcake cases in a muffin pan.
Step 2.) Sift the flour, baking powder, ginger, cinnamon and mixed spice into a bowl. Mix and set aside.
Step 3.) Whisk the eggs and treacle sugar together until pale and fluffy, about 2 – 3 minutes. Add the melted butter and golden syrup and whisk until combined.
Step 4.) Add the dry ingredients and whisk until smooth. Divide the batter between the cupcake cases, you should have 12 -15 cupcakes depending on the size of the cases.
Step 5.) Pop the tray in the oven for approximately 18 minutes or until an inserted skewer comes out clean. Leave to cool completely before decorating.
Step 6.) To make the buttercream – use an electric beater / freestanding mixer to whisk the butter until pale. Sift in the icing sugar and cinnamon. Add the vanilla extract and then whisk until the mixture comes together (it will be very dry at this stage). Whisk in the milk, a little at a time, until the buttercream has a spreading or piping consistency. Spread over the cooled cupcakes and decorate as you wish.
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