Gingerbread Men Cupcakes

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10 cupcakes

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Gingerbread Men Cupcakes

For the Cupcakes:

10 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
1 Medium Egg
400 g Dr. Oetker Gingerbread Buttercream Style Icing

For the Gingerbread Men:

75 g Plain Flour
1 g Dr. Oetker Bicarbonate of Soda
2 g Ground Ginger
1 g Mixed Spice
25 g Unsalted Butter
40 g Dark Brown Sugar
20 g Golden Syrup
1 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

preparation

Preparation

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: 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!

Nutritional Information for the recipe Gingerbread Men Cupcakes

Per Serving Per 100 g / ml
Energy 67742 kJ
16180 kcal
1654 kJ
395 kcal
Fat 653.52 g 15.95 g
Carbohydrate 2,569.96 g 62.71 g
Protein 4.14 g 0.10 g

preparation

Preparation

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: 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!

Nutritional Information for the recipe Gingerbread Men Cupcakes

Per Serving Per 100 g / ml
Energy 67742 kJ
16180 kcal
1654 kJ
395 kcal
Fat 653.52 g 15.95 g
Carbohydrate 2,569.96 g 62.71 g
Protein 4.14 g 0.10 g
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