There’s no better way to get into the real festive spirit than rolling up the wooly sleeves and getting stuck into some seasonal baking. Here’s a great little recipe, inspired by winter lattes and Christmasy coffee shops, that’s a little more challenging but will look mega impressive to the housemates.

For the Cake:

Pop┬á150g of butter┬áin the microwave for 20 seconds, just until it’s soft (not runny) and then mix with┬á150g caster sugar┬áuntil the mixture is smooth. Stir┬á2 eggs┬áinto the mixture and┬áa drop of vanilla essence. Once this is all combined, put┬á2 tablespoons of milk┬áin a glass cup and microwave for 20 seconds, when the milk is warm add┬áa teaspoon full of coffee┬ágranules┬áand stir until they’ve melted, then pour into the mixture. Finally add┬á170g of self raising flour┬áand give it a bit of elbow grease with a wooden spoon. Tip the mixture into 12 muffin cases and bake in the oven at 180 degrees for 12-15 minutes.

For the Icing:

Soften┬á100g of butter┬áas before and gradually stir in┬á250g of icing sugar┬áinto the butter. Once the mixture is smooth and creamy add┬á1 teaspoon each of ginger and cinnamon┬áand┬áa splash of milk. Stir the butter cream until it is slightly silky and it’s done! Add this to the top of the cakes once they’ve cooled.

For the Chocolate-Gingerbread:

Mix together┬á120g of soft butter┬áwith┬á100g of soft dark brown sugar┬áuntil smooth, this can be a bit tough so use an electric whisk if you have one. To the mixture add┬á200g of golden syrup┬á(if you melt it in the microwave it will mix in easier) along with┬á250g of plain flour,┬á100g of cocoa powder,┬á2 teaspoons of ground ginger and a teaspoon of bicarbonate of soda┬áand give it a good stir, it should make a crumbly mixture so don’t worry. Wrap the dough in┬ácling film,┬áplace it in the┬áfridge and let it cool for 30 minutes. Once a bit firmer, place the dough between two sheets of baking parchment and roll out the dough until it’s as thick as a ┬ú1 coin. Cut into whatever shape you like and bake for 10-12 minutes at 180 degrees on one of the sheets of baking parchment.

Once the biscuits have cooled you can cut them in half and place them on top of the cupcake, you’ll have loads of biscuits left over which is a bonus because they taste great by themselves too!