Try these cute-as gingerbread cupcakes with eggnog frosting this festive season - they’re almost too pretty to eat!
- Serves24
- Cook time25 minutes
- Prep time20 minutes, + Cooling time
Ingredients
- 200g butter, softened
- 1 1/2 cups (330g) brown sugar
- 1/4 cup (60ml) golden syrup
- 4 Coles Australian Free Range Eggs
- 2 1/2 cups (375g) self-raising flour
- 1 cup (250ml) milk
- 1 tbs ground ginger
- 1 tsp mixed spice
- Ground nutmeg, to sprinkle
- Chocolate gingerbread biscuits, to decorate
- Rosemary sprigs, to decorate
- Star anise, to decorate
Eggnog frosting
- 250g butter, softened
- 500g icing sugar mixture
- 100g white chocolate, melted, cooled
- 2 tbs brandy, (optional)
- 1/4 tsp ground nutmeg
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line two 12-hole, ⅓-cup (80ml) muffin pans with paper cases.Step 2
Use an electric mixer to beat the butter, sugar and golden syrup in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, milk, ginger and mixed spice, in batches, stirring until well combined.Step 3
Divide the mixture evenly among the paper cases. Bake for 20-25 mins or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.Step 4
To make the eggnog frosting, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in 4 batches, beating well after each addition. Add the chocolate and beat until well combined. Add the brandy, whisky or sherry, if using, and nutmeg and beat until well combined.Step 5
Place the frosting in a piping bag fitted with a 2cm plain nozzle. Pipe onto each cupcake. Sprinkle with nutmeg. Top with biscuits, rosemary and star anise.
Recipe tip
COOK STORE. SAVE.
Get ahead: Make the cupcakes, without frosting, up to 1 day ahead. Store in an airtight container.
How do I fill the piping bag? The easiest way to do this is to place the piping bag, tip down, in a tall glass. Fold the end of the bag over the glass, like a cuff, then fill with the frosting.
For the biscuit topping: Try our chocolate gingerbread biscuit recipe or our favourite biscuit recipes below.
Ingredient tip: You can use brandy, whisky or dry sherry.
Gingerbread cupcakes with eggnog frosting
- Serves24
- Cook time25 minutes
- Prep time20 minutes, + Cooling time
Ingredients
- 200g butter, softened
- 1 1/2 cups (330g) brown sugar
- 1/4 cup (60ml) golden syrup
- 4 Coles Australian Free Range Eggs
- 2 1/2 cups (375g) self-raising flour
- 1 cup (250ml) milk
- 1 tbs ground ginger
- 1 tsp mixed spice
- Ground nutmeg, to sprinkle
- Chocolate gingerbread biscuits, to decorate
- Rosemary sprigs, to decorate
- Star anise, to decorate
Eggnog frosting
- 250g butter, softened
- 500g icing sugar mixture
- 100g white chocolate, melted, cooled
- 2 tbs brandy, (optional)
- 1/4 tsp ground nutmeg
Description
Try these cute-as gingerbread cupcakes with eggnog frosting this festive season - they’re almost too pretty to eat!
Method
Step 1
Preheat oven to 180°C. Line two 12-hole, ⅓-cup (80ml) muffin pans with paper cases.Step 2
Use an electric mixer to beat the butter, sugar and golden syrup in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, milk, ginger and mixed spice, in batches, stirring until well combined.Step 3
Divide the mixture evenly among the paper cases. Bake for 20-25 mins or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.Step 4
To make the eggnog frosting, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in 4 batches, beating well after each addition. Add the chocolate and beat until well combined. Add the brandy, whisky or sherry, if using, and nutmeg and beat until well combined.Step 5
Place the frosting in a piping bag fitted with a 2cm plain nozzle. Pipe onto each cupcake. Sprinkle with nutmeg. Top with biscuits, rosemary and star anise.