Gingerbread cupcakes with eggnog frosting

Try these cute-as gingerbread cupcakes with eggnog frosting this festive season - they’re almost too pretty to eat!

Gingerbread cupcakes with eggnog frosting, topped with gingerbread and twigs of pine

Serves

24

Prep

20m

Note: + Cooling time

Cooking

25m

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, whisky or dry sherry (optional)
  • 1/4 tsp ground nutmeg

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.

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.

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.