Saturday, 13 December 2014

Christmas Baking: Gingerbread Latte Cupcakes


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 postcard Christmas Card).

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

Baker's notes...

  • 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


    4 comments:

    1. You know, I w thinking of making something similar and now having seen how lovely your cupcakes are I really want to try them myself. I wish I hadn't just made a gingerbread cake, literally this morning. Maybe I can squeeze some in midweek =) I'm all for your addition of sparkle too!

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    2. These sound delicious Kate and I love the icing!

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    3. I tried yelping 'Ding Dong' but it didn't work - I'm still not excited about Christmas. Gingerbread cupcakes are a different story, though. I'm excited by them, especially with that much ginger included. Ginger cakes and winter go together like two things that really go together.

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    4. Never really big on christmas but I cannot resist gingerbread, or anything with that spice combination really. Saw this on my feed and had to click. Looks amazing, especially love the generous amount of ground ginger in this. Nice one kate x

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    Thank you very much for your comment- I appreciate every single one of them!