Why not making cupcakes this year for dessert? I think that would be a good idea, don’t you think so too? I bet many people would be happy about these Gingerbread Cupcakes on the Christmas dinner table. Besides the great flavors these cupcakes are also easy to make and ideal if you want to do some of the work in advance… so I’d say it’s a win-win situation. There is so much other stuff to do around Christmas – no need to spend all the time on desserts :P
The weeks and especially days before Christmas are always a bit stressful. You want to get your presents ready, the house has to be decorated, the Christmas tree and so many things to cook and bake. A lot of things to do! To survive that time of year it’s always a good idea to prepare some things in advance. If possible ;) Your Christmas dessert is normally something you always can do before it’s getting busy… if you choose the right one!
Cupcakes are always a good idea in cases where you want to save some time on the day of your dinner or party. The base of the cupcakes can be made 1-2 days in advance. If you wrap them tightly, you can just leave them on the counter and they will stay fresh – or sometimes even get better (in texture). The buttercream can be done in advance as well. If you make it the day before you just have to whisk it again right before decorating and everything is fine. But that one should be stored in the fridge ;)
The gingerbread flavor is here in the cupcake base – in the dough. If you like that flavor, this one is perfect for you! The buttercream is a regular vanilla buttercream and can be used for any cupcake you want – not only here with the Gingerbread Cupcakes. The decorative cookies on top of the cupcakes are my Gingerbread Xmas Cookies – they are a perfect match! But you can make them also without the cupcakes… just so you know :P
How is your planning coming along for Christmas? Is everything done already? We haven’t even decided on the menu for Christmas yet… I guess it’s about time. We might have some cupcakes for dessert ;)
INGREDIENTS / ZUTATEN
For the cupcake batter:
1/4 cup (60g) butter
1/2 cup (100g) muscovado sugar
1/4 cup (60ml) vegetable oil
2 large eggs
3.5 oz. (100g) honey
1 3/4 cups (230g) all-purpose flour
1/2 tsp. baking soda
3 tsp. gingerbread spice
1/2 tsp. salt
1/2 cup (120ml) milk
For the frosting:
4 medium egg whites
1 cup (200g) sugar
1/4 tsp. salt
1 1/4 cups (290g) butter
1 tsp. vanilla extract
1 cup (130g) confectioners‘ sugar
For the decoration:
chocolate sprinkles
gingerbread cookies
Für den Teig:
60g Butter
100g Muscovado Zucker
60ml Pflanzenöl
2 Eier (L)
100g Honig
230g Mehl (Type 405)
1/2 TL Natron
3 TL Lebkuchengewürz
1/2 TL Salz
120ml Milch
Für die Buttercreme:
4 Eiweiß (M)
200g Zucker
1/4 TL Salz
290g Butter
1 TL Vanille Extrakt
130g Puderzucker
Für die Dekoration:
Schoko-Sprinkles
Lebkuchenkekse
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix until creamy. Add the vegetable oil and mix until well combined. Add the eggs one after another and mix well after each addition. Add the honey and mix in. Mix the flour with baking soda, gingerbread spice, and salt and add alternating with the milk to the bowl and mix until just combined. Fill the paper liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the muffin tin for some time, then transfer to a wire rack and let cool down completely.
3. For the buttercream place a large bowl over a pot with simmering water. Add the egg whites, sugar, and salt. Use a whisk and mix until the mixture reaches a temperature of 160°F (71°C) and the sugar has dissolved completely. Transfer to the bowl of a stand mixer and beat on high speed for about 5-6 minutes until stiff peaks form and the mixture has cooled down to room temperature. Add the butter gradually in small pieces and mix well after each addition. Add the vanilla extract and confectioners‘ sugar. Continue to beat for another 6-8 minutes until the mixture looks silky and creamy. Fill the buttercream into a piping bag with a star tip and set aside.
4. To decorate the cupcakes pipe a good amount of frosting on each cupcake, sprinkle with some chocolate sprinkles and place a little gingerbread cookie on top of each cupcake.
2. Die Butter mit dem Zucker in einer großen Schüssel cremig aufschlagen. Das Öl dazugeben und gut unterrühren. Die Eier nacheinander dazugeben und jeweils gut unterrühren. Den Honig dazugeben und unterrühren. Das Mehl mit dem Natron, Lebkuchengewürz und Salz vermischen und dann abwechselnd mit der Milch zur Schüssel dazugeben und alles nur kurz verrühren. Die Papierförmchen jeweils zu etwa 2/3 befüllen und dann für 18-20 Minuten backen – mit einem Zahnstocher testen ob noch Teig kleben bleibt und erst aus dem Ofen holen, wenn er sauber herauskommt. Die Cupcakes in er Form etwas abkühlen lassen, dann aus der Form herausholen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Buttercreme eine große Schüssel auf einen Topf mit köchelndem Wasser stellen. Das Eiweiß, Zucker und Salz dazugeben und alles so lange verrühren, bis die Mischung eine Temperatur von 71°C (^60°F) erreicht und sich der Zucker komplett aufgelöst hat. Die Mischung dann in die Schüssel der Küchenmaschine geben oder mit dem Handmixer so lange aufschlagen, bis sie steif ist und nur noch etwa Zimmertemperatur hat – dauert etwa 5-6 Minuten. Die Butter jetzt in kleinen Stücken dazugeben und jeweils gut unterrühren, bevor man ein weiteres Stück butter dazugibt. Vanille Extrakt und Puderzucker dazugeben und dann für weitere 6-8 Minuten auf höchster Stufe aufschlagen, bis die Creme geschmeidig und glänzend ist. Die Buttercreme in einen Spritzbeutel mit Sterntülle füllen und zur Seite legen.
4. Die Cupcakes jetzt jeweils mit einer guten Portion Buttercreme versehen und dann mit den Sprinkles und einem Lebkuchenkeks o.ä. dekorieren.
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Here is a version of the recipe you can print easily.
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Gingerbread Cupcakes
- Prep Time: 30
- Cook Time: 20
- Total Time: 60
- Yield: 12 1x
Description
Delicious Christmas themed cupcakes: Gingerbread Cupcakes!
Ingredients
- (12 cupcakes)
For the cupcake batter
- 1/4 cup (60g) butter
- 1/2 cup (100g) muscovado sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs
- 3.5 oz. (100g) honey
- 1 3/4 cups (230g) all-purpose flour
- 1/2 tsp. baking soda
- 3 tsp. gingerbread spice
- 1/2 tsp. salt
- 1/2 cup (120ml) milk
For the frosting
- 4 medium egg whites
- 1 cup (200g) sugar
- 1/4 tsp. salt
- 1 1/4 cups (290g) butter
- 1 tsp. vanilla extract
- 1 cup (130g) confectioners‘ sugar
For the decoration
- chocolate sprinkles
- gingerbread cookies
Instructions
- Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside.
- Add the butter and sugar to a large bowl and mix until creamy. Add the vegetable oil and mix until well combined. Add the eggs one after another and mix well after each addition. Add the honey and mix in. Mix the flour with baking soda, gingerbread spice, and salt and add alternating with the milk to the bowl and mix until just combined. Fill the paper liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the muffin tin for some time, then transfer to a wire rack and let cool down completely.
- For the buttercream place a large bowl over a pot with simmering water. Add the egg whites, sugar, and salt. Use a whisk and mix until the mixture reaches a temperature of 160°F (71°C) and the sugar has dissolved completely. Transfer to the bowl of a stand mixer and beat on high speed for about 5-6 minutes until stiff peaks form and the mixture has cooled down to room temperature. Add the butter gradually in small pieces and mix well after each addition. Add the vanilla extract and confectioners‘ sugar. Continue to beat for another 6-8 minutes until the mixture looks silky and creamy. Fill the buttercream into a piping bag with a star tip and set aside.
- To decorate the cupcakes pipe a good amount of frosting on each cupcake, sprinkle with some chocolate sprinkles and place a little gingerbread cookie on top of each cupcake.
Notes
- Enjoy baking!
