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.