For the recipe Gingerbread Men Cupcakes
|Dr. Oetker Muffin Cases|
|115 g||Lightly Salted Butter|
|115 g||Dark Brown Sugar|
|115 g||Golden Syrup|
|150 ml||Whole Milk|
|175 g||Plain Flour|
|1||Dr. Oetker Bicarbonate of Soda Sachet|
|6 g||Ground Ginger|
|1 g||Mixed Spice|
|Egg , 1|
|400 g||Dr. Oetker Gingerbread Buttercream Style Icing|
|75 g||Plain Flour|
|1 g||Dr. Oetker Bicarbonate of Soda|
|2 g||Ground Ginger|
|1 g||Mixed Spice|
|40 g||Dark Brown Sugar|
|20 g||Golden Syrup|
|1 Portion||Egg Yolk|
|5 ml||Whole Milk|
|45 g||Icing Sugar|
|Dr. Oetker Red Extra Strong Food Colour Gel|
|Dr. Oetker Black Extra Strong Food Colour Gel|
Preheat the oven to 170°C (150°C fan assisted oven, 325°F, gas 3). Line 10 muffin or cupcake tins with the Muffin Cases. Put the butter in a saucepan with the sugar and syrup and place over a very low heat, stirring occasionally, until melted. Remove from the heat, stir in the milk and leave to cool for 10 minutes.
Sift the flour, Bicarbonate of Soda and spices into a bowl and make a well in the centre. Add the egg and gradually pour in the melted mixture, carefully mixing together to make a smooth, thick batter.
Divide the mixture equally between the cases (they should be about ⅔ full) and bake in the oven for about 30 minutes until risen and just firm to the touch. Leave to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.
To make your own mini gingerbread men, sieve the flour into a bowl with the Dr. Oetker Bicarbonate of Soda, ground ginger and ground mixed spice. Rub in the butter and stir in the soft dark brown sugar. Make a well in the centre and add the golden syrup, the egg yolk and the milk. Mix well and bring the ingredients together with your hands to make a firm dough.
Lightly dust the work surface with flour and roll out the dough to the thickness of a £1 coin. Cut out mini gingerbread men using a mini gingerbread man cutter, re-rolling the trimmings as necessary. Arrange on lined baking trays spaced a little apart. Chill for 30 minutes. When ready to bake, preheat the oven to 190°C (170°C fan assisted oven, 375°F, gas 5) and bake for 10 minutes until lightly golden. Transfer to a wire rack to cool.
To decorate, mix 15g (1/2 oz) icing sugar with a few drops of warm water to make a smooth, pipeable icing. Spoon into a small uncut piping bag. Snip away a tiny piece from the end of the bag and pipe 3 buttons on each figure. For the coloured icings, mix 15g (1/2 oz) icing sugar with 12 drops Dr. Oetker Extra Strong Red Gel Food Colour, and another 15g (1/2 oz) icing sugar with Dr. Oetker Extra Strong Black Gel Food Colour. Add a couple of drops of water to each and mix well to make, smooth pipeable icings. Use to pipe eyes, mouths and bow ties. Leave for a few minute to allow the icing to set.
To decorate your cupcakes, spoon the Gingerbread Icing into a piping bag fitted with a large closed star nozzle, and pipe a generous swirl on top of each cake. Decorate with a mini gingerbread man. Your cute cakes are now ready to serve and enjoy!
|PER SERVING||PER 100G/ ML|