Thursday, 3 December 2015

The BEST Christmas Cupcakes ✖️ | Blogmas Day Three


I told my self that I wouldn't do another baking blog this week, but then these happened and I couldn't wait to share, so sorry past me. Basically these christmas explosions are just simple cream cheese cupcakes with gingerbread biscuits, but don't let their simplicity fool you. Their deliciousness is off the chart! So each aspect off this creation is quite easy to make, but it does just take a little while as there are a fair few elements to create. BUT there is no doubt that even the worst cook can make these tasty treats! xx 



You're gonna wanna make the cupcakes first so here is the recipe:

➳ Cupcake Ingredients
90g softened butter
90g softened cream cheese
2 tsp of finely grated lemon rind
2 eggs
1/3 cup self-raising flour
1/2 cup plain flour
Makes 12

➳ Frosting Ingredients 
30g softened butter
80g softened cream cheese
1 tsp lemon juice
1 1/2 cups icing sugar

➳ One 
Preheat oven to 180 degrees celsius and line a cupcake tray with red and white patties. 

➳ Two 
Beat butter, cheese, rind and eggs until light and fluffy. 

Three
Add sifted flours to mix and beat until just combined. Divide mixture among the patties so each one is two thirds full. 

➳ Four
Bake for approximately 25 minutes or until cooked, then place cupcakes on a cooling rack. 

➳ Five
 Spread frosting over cooled cupcakes. 

➳ Cream Cheese Frosting 
Beat butter, cheese and lemon until light and fluffy then add the sifted icing sugar and mix until combined.


Next comes the gingerbread biscuits! I actually make these while the cupcakes are cooking/cooling, just to save on a bit of time, but whatever! xx

➳ Gingerbread Ingredients:
75g of brown sugar
2 tbs of golden syrup
1 tbs of black treacle
1tbs of water
1 tsp of cinnamon
1 tsp of ginger 
95g of butter softened 
1/2 tsp of bicarbonate of soda
225g of plain, sifted flour 
Makes approx. 24

➳ One 
Put the sugar, golden syrup, treacle, water, cinnamon and ginger in a medium saucepan on a low heat. Use a wooden spoon to stir until combined.

➳ Two 
Add the softened butter to the saucepan and mix until combined.

➳ Three 
Add the bicarbonate of soda to the mix and stir until combined. The mixture should start to turn from a dark brown to a light brown at this stage. This is how you will know that the bicarb has dissolved. The mixture should not bubble at all during these steps.

➳ Four 
Take the saucepan off the heat and gradually add the flour. Stirring it in with each addition. The mixture should for a dough at this stage.

➳ Five 
Take the dough and place it in a bowl and let it cool for 30 minutes.

➳ Six 
After the dough has cooled down a bit it's time to roll it out and cut out shapes. This is also the time to set the oven to 180 degrees Celsius.
Make sure you knead the dough slightly on a cool surface before rolling it out on a floured surface. Kneading it helps to cool the dough down that extra bit and makes it easier to roll it out.
The dough should be about 3mm thick, so it's not too thick but still keeps its shape.

➳ Seven 
Once you've cut out your shapes and placed the on tray lined with baking paper they're ready to go in the oven for about 15 minutes or until they are lightly golden and firm to touch. I always check the frequently after the 10 minute mark to ensure they don't burn. Once they are out of the oven, move the biscuits to a cooling rack. 

➳ Eight 
Once they're cool, they're ready to be iced, I was feeling lazy and iced mine with store bought decorating icing, but royal icing works better if you wanna put in the extra little bit of effort. 
Let the icing set for a few minutes then stick them into your iced cupcakes. You just need to push 'em in until they're stuck there haha. I found it easier to put them on a bit of an angle. I mainly used trees on my cupcakes cause it looks a bit like a tree half buried under snow, but use what ever shapes tickle your fancy. Be creative and have fun! 


Happy Holidays, and I hope you enjoy making them as much as I did! xx 


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