Try these cute-as gingerbread cupcakes with eggnog frosting this festive season - they’re almost too pretty to eat!
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.