How to Make Gingerbread Cupcakes with White Chocolate Buttercream


A delightful recipe to please all the family at Christmas, by Charlotte Tyson.

A delightful recipe to please all the family at Christmas, by Charlotte Tyson.

You will need:

Ingredients:

For the White Chocolate Buttercream:

  • 145g flour
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 100g granulated sugar
  • 1 egg
  • 110g black treacle
  • 4 tbsp unsalted butter, melted
  • 1 tbsp vegetable oil
  • 125ml buttermilk
  • 150g butter
  • 150g icing sugar
  • 100g double cream
  • 200g white chocolate chips

1

Preheat oven to 160°C. Whisk together the flour, ginger, cinnamon, bicarbonate of soda, salt, cloves, and nutmeg and set aside. In a large bowl, whisk sugar, egg, black treacle, butter, oil, and buttermilk. Add the flour mixture to the wet mixture and whisk until just combined.

2

Divide the batter into cupcake cases and bake until just set and a toothpick inserted in the centre comes out clean, approximately 14 minutes. Allow to cool.

3

For the white chocolate buttercream, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the white chocolate, stir until the chocolate has melted and the mixture is smooth. Leave to cool.

4

Cream the butter and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate mixture.

5

Pipe the white chocolate buttercream onto the cupcakes.

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