Gingerbread Cookies And Cream Cupcakes
Gingerbread Cookies And Cream Cupcakes! Think cookies and cream but something perfect for the holiday season!
Gingerbread flavoured vanilla cupcakes with gingerbread frosting and a gingerbread cookie on top.
Gingerbread Cookies And Cream Cupcakes
Gingerbread flavoured vanilla cupcakes with gingerbread frosting and a gingerbread cookie on top.
Serves 20
Ingredients
Cupcakes
- 3 1/2 cups / 430 g plain flour, all-purpose
- 1 1/4 cups / 265 g caster sugar, superfine
- 3 tsp / 3 tsp baking powder
- 1/2 tsp / 1/2 tsp fine salt
- 1/2 cup / 125 g unsalted butter, softened
- 2 large / 2 large eggs
- 1 1/2 cups / 375 ml full-cream milk, whole
- 1/2 cup / 125 ml vegetable oil
- 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
- 1 tsp / 1 tsp vanilla extract, vanilla bean paste
- 1 cup / 200 g finely crushed gingerbread cookies
- 24 / 24 gingerbread cookies
- 1/2 cup / 100 g white cooking chocolate, melted
Frosting
- 1 batch / 1 batch American buttercream frosting
Learn How To Make it! [VIDEO]
Instructions
Cupcakes
- Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
- In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Add crushed gingerbread cookies. Scrape down the bowl and mix for another 20 seconds.
- Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
- While your cupcakes are baking and cooling prepare your frosting by adding 1 cup of crushed gingerbread cookies and mix well.
- To prepare your cookies simply drizzle with white chocolate using a zip lock or piping bag. Set them aside in the fridge to set.
- To finish off the cupcakes simply frost using a piping bag fitted with a round tip in a swirl. Wedge a cookie on the side of the frosting.
Notes
Cupcakes can be stored in an airtight container for up to three days.
Error in the video: It seems there was a mistake in this recipe. I accidently left brown sugar on the table from another recipe I was using that day that I filmed this recipe, and it made it's way on camera. I've also removed it from the ingredients list from this recipe as well. The recipe will work without it, in fact it isn't supposed to be in it at all! :0) x N
Nutrition
Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure
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