Confession; I made these cupcakes just so I’d have an excuse to buy these teeny tiny gingerbread men. Aren’t they just so cute!? I tried really hard not to buy them, I really did, but I just couldn’t resist. I don’t regret it though, they make me feel so festive, and their little faces are so happy they just make you want to smile back at them. If you had a really mini gingerbread cutter, you could make your own to top these cupcakes, but mine are from Mcvite, and they make the perfect finishing touch to these spiced little cakes.
Spiced with ginger, cinnamon and nutmeg, they smell like Christmas as they bake. The soft, slightly sticky sponge is topped with a rich, cinnamon cream cheese icing. I like to think they look like little men walking merrily through the snow, humming a few bars of Walking in a Winter Wonderland as they stride along. See what I mean?
How are your Christmas preparations going? It feels like Christmas is really getting under way here! The tree lights are glowing, the Christmas cake is iced, and the Quality Streets are nearly all gone. Friday was the last day of term for me. Over the past week I’ve sang Jingle Bells more times than I can count, shaken bells until my arms ached, and spent every day practically encrusted with glitter and sequins. Two year olds and glitter is an extremely messy combination! I’ve also learnt this week that, whilst Santa hats are perhaps ideal for riding sleighs around the globe faster than the speed of light, they are rather too hot for dancing around a classroom in.
It’s been a bad week for good hair.
Autumn term behind me, I’m getting the holidays off to a fine start with these little cakes. Sat under a blanket, cupcake in one hand, mulled wine in the other. I feel as happy as these little men look!
Gingerbread Cupcakes with Cinnamon Cream Cheese Icing
(Makes 6, but easily doubled)
for the Cupcakes
60g caster sugar
30g soft light brown sugar
60g self raising flour
2 tablespoons milk
2 tablespoons honey
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
for the Cinnamon Cream Cheese Icing
50g Cream Cheese,
50g Icing Sugar, sifted
2 tablespoons milk
1/4 teaspoon cinnamon
Preheat the oven to 175C/345F and line a cupcake tray with six cases.
Cream together the butter and the sugars.
Add the flour, egg and milk and beat until smooth.
Mix in the honey and spices until evenly combined.
Divide the mixture between six cupcake cases.
Bake for about 20 minutes, until firm to the touch. Cool completely.
Meanwhile, make the icing.
Beat the cream cheese until smooth. Add in the sifted icing sugar, milk and cinnamon. Spread onto the top of your cooled cupcakes.
Top with miniature gingerbread men!