Food & Drink Uncategorised

Recipe: Festive Gingerbread Latte Cupcakes

Gingerbread latte cupcakes
Gingerbread latte cupcakes
Credits: Kathryn Lewis

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 150g of butter in the microwave for 20 seconds, just until it’s soft (not runny) and then mix with 150g caster sugar until the mixture is smooth. Stir 2 eggs into the mixture and a drop of vanilla essence. Once this is all combined, put 2 tablespoons of milk in a glass cup and microwave for 20 seconds, when the milk is warm add a teaspoon full of coffee granules and stir until they’ve melted, then pour into the mixture. Finally add 170g of self raising flour and 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 100g of butter as before and gradually stir in 250g of icing sugar into the butter. Once the mixture is smooth and creamy add 1 teaspoon each of ginger and cinnamon and a 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 120g of soft butter with 100g of soft dark brown sugar until smooth, this can be a bit tough so use an electric whisk if you have one. To the mixture add 200g of golden syrup (if you melt it in the microwave it will mix in easier) along with 250g of plain flour100g of cocoa powder2 teaspoons of ground ginger and a teaspoon of bicarbonate of soda and give it a good stir, it should make a crumbly mixture so don’t worry. Wrap the dough in cling film, place it in the fridge 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 £1 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!

Gingerbread latte cupcakes