There are approximately eleven days, fifteen hours, nine minutes and twenty eight seconds until Christmas Day.
That sentence will either fill you with a cold-sweated, panicked dread or result in a excitable yelp of 'Ding Dong!' followed by 'Merrily on High' possibly accompanied by a dance of pure, unadulterated child-like joy.
I'm firmly in the latter camp- as evidenced by my rather festive-fueled next seven days. This week I'm attending two work Christmas 'dos', two Carol services, one Christmas market, one Christmas lunch, one showing of 'It's a Wonderful Life', buying the very last of the presents, eating approximately twelve Mince Pies and fourteen satsumas, finishing off another seven days worth of advent calendar without sharing any with my husband and decorating one Christmas Cake (design yet to be confirmed; please suggest any answers on the back of a
And definitely tucking into one or two of these festive little cupcakes, inspired by a favourite warming drink available in most high street coffee shops this time of year:
Gingerbread Latte Cupcakes
For the Cupcakes:
175g unsalted butter
175g soft brown sugar
3 large eggs
175g self-raising flour
2 tsps ground ginger
0.5tsp ground cinnamon
1 tbsp of milk, if needed
For the frosting:
150g icing sugar
75g softened butter
2 tsp instant coffee granules mixed with 1 tbsp boiling water
Edible glitter and crystallised ginger to decorate
1. Preheat the oven to 180C/160C fan/Gas Mark 4. Prepare the baking tray with twelve cupcake cases
2. To make the cupcakes: cream together the butter and sugar for several minutes until light and fluffy. Gradually beat in the eggs, adding a tbsp of flour if the mixture begins to curdle.
3. Sift in the flour and spices and fold together. Add the milk if needed to ensure a 'dropping' consistency'
4. Spoon into the cupcake cases and bake for 15-20 minutes until golden and risen. Set aside on a cooling rack to cool
5. To make the icing: Sift the icing sugar into a large bowl and beat in the butter and coffee. Pipe over the cooled cupcakes and decorate with a little golden shimmer and crystallised ginger
- I added a little extra Christmasssy sparkle to the top of the cupcakes with some gold shimmer from Waitrose
- Yep, you read it right, there is 2 tsps of ground ginger in the recipe- to ensure the flavour is really enjoyed
- The BBC have a lovely recipe for a salted caramel icing to add to their gingerbread cupcake recipe