Tag: gingerbread

Mulled wine

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  1. Our mulled wine cupcakes are perfect for Christmas celebrations. With a soft spiced sponge, warming mulled wine centre…

    Total time: 2 hrs 20 mins

    including cooling time

  2. For mulled wine with a kick, offer this warming drink to party guests to get them in the Christmas spirit!

  3. Christmas wouldn’t be Christmas without a Christmas pudding! Impress your family with our luxury Christmas pudding with…

    Total time: 5 hrs 30 mins

  4. This warming winter treat is the perfect non-alcoholic substitute for mulled wine. The Christmas flavours of the…

Mulled wine

Like these ideas? Get more festive, seasonal and warming recipes here:

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  • The addition of pears to this recipe turns a festive drink into a winter warmer dessert. Delicious!

  • Add a bit of spice to your party and impress your guests with this fruity Christmas punch

  • For mulled wine with a kick, offer this warming drink to party guests to get them in the Christmas spirit!

  • Mulled wine adds a warming note to the pears with all the rich flavours of the spices. If you don’t want to…

  • Add a bit of spice to your party and impress your guests with this fruity Christmas punch

  • Warm and fragrant, this is the perfect drink to get any Christmas party going. Traditionally mulled wine is…

  • The addition of pears to this recipe turns a festive drink into a winter warmer dessert. Delicious!

  • A Christmas twist on a classic British dessert – your mulled wine trifle would make a great alternative to the…

  • A fruity and spicy mulled wine syrup is very tasty when added to wine. This is a great gift for Christmas or…

  • This warming winter treat is the perfect non-alcoholic substitute for mulled wine. The Christmas flavours of…

  • Mix up the perfect winter warmer with this mulled wine recipe, made with real mixed berries for an extra fruity taste!

  • Christmas wouldn’t be Christmas without a Christmas pudding! Impress your family with our luxury Christmas…

    Total time: 5 hrs 30 mins

  • Our mulled wine cupcakes are perfect for Christmas celebrations. With a soft spiced sponge, warming mulled wine…

    Total time: 2 hrs 20 mins

    including cooling time

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Gingerbread cupcakes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Fill the house with the sweet, spiced scent of gingerbread cupcakes as they come out of the oven. Decorated with vanilla buttercream and a cute gingerbread man, these cakes make lovely food gifts.

  • Child friendly
  • Make in advance

That’s goodtoknow

Learn how to pipe the perfect iced-rose with our easy-to-follow video.

Ingredients

For the gingerbread cupcakes:

  • 75g unsalted butter, softened
  • 100g caster sugar
  • 125ml black treacle
  • 1 large egg (we used a Large Baking Egg)
  • 1 large egg yolk (we used a Large Baking Egg yolk)
  • 175g all-purpose flour, or plain flour
  • 1tbsp cocoa powder
  • 1 1/4tsp ground ginger
  • 1tsp ground cinnamon
  • 1/2tsp ground allspice
  • 1/2tsp ground nutmeg
  • 1/4tsp salt
  • 1tsp baking soda
  • 125ml cup hot milk

For the buttercream:

  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1tsp vanilla extract
  • 2tbsp milk

You’ll also need:

  • 12-hole muffin tin
  • 12 cupcake cases

Method

  1. For the gingerbread cupcakes: Preheat the oven to 175˚C/350˚F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
  2. In a clean, large bowl cream the butter with the sugar. Add the treacle and the egg and egg yolk.

  3. In a separate clean, large bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
  4. Dissolve the baking soda in the hot milk.
  5. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.
  6. Spoon the batter evenly into the cases.
 Bake for 20 mins or until slightly springy to the touch.
  7. Allow to cool for a few mins in the pan and transfer to a wire rack to cool.
  8. For the buttercream: Cream the butter in a clean, large bowl until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined.
  9. Use a piping bag to pipe the buttercream onto the cupcakes in an iced-rose design and decorate with a mini, edible gingerbread man.

By Ella Valentine Baking Eggs

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

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The Hummingbird Bakery gingerbread men

Goodtoknow TV

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You don’t have to use a gingerbread man cutter with this Hummingbird Bakery recipe, but it’s so much fun to decorate each one individually! Leaving the dough to rest overnight makes the cookies better the next day.

Ingredients

For the cake:

  • 400g plain flour
  • ¾ tsp bicarbonate of soda
  • 2tsp ground ginger
  • 2tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 180g unsalted butter, at room temperature
  • 125g soft dark brown sugar or dark muscovado sugar
  • 1 egg
  • 125g black treacle

For the royal icing:

  • 1 egg white
  • ½ tsp freshly squeezed lemon juice
  • 310g icing sugar, sifted
  • food colouring, optional
  • gingerbread biscuit cutters
  • a baking tray, lined with greaseproof paper

Method

For the cake:

  1. Sift together the flour, bicarbonate of soda, ginger, cinnamon, allspice, nutmeg and salt in a large bowl and set aside.
  2. Put the butter and sugars in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream on slow speed until light and fluffy. Turn the mixer up to medium speed and beat in the egg and treacle, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
  3. Turn the mixer back down to slow speed and slowly add the flour mixture a couple of tablespoons at a time, stopping often to scrape any unmixed ingredients from the side of the bowl with a rubber spatula. Once an even dough has formed, take it out of the mixer, divide into 3 and wrap each piece in clingfilm.
  4. Leave to rest overnight in the fridge.
  5. When you are ready to bake the cookies, preheat the oven to 170°C (325°F) Gas 3.
  6. Take the dough out of the fridge and leave to soften for about 10 minutes. Lightly dust a clean work surface with flour and roll out the dough to a thickness of about 4 mm with a rolling pin. Cut out shapes with the biscuit cutters. Arrange the cookies on the prepared baking trays and bake in the preheated oven for about 10–15 minutes.
  7. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

For the royal icing:

  1. Beat the egg white and lemon juice together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk). Gradually start adding the icing sugar, mixing well after each addition to ensure all sugar is incorporated. Whisk until you get stiff peaks. If the icing is too runny, add a little more sugar. Stir in a couple of drops of food colouring, if using, and decorate the cookies.

This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers
Photography by Peter Cassidy
Published by Ryland Peters & Small
Text © Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small

By The Hummingbird Bakery

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 17%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 15%

Thanks, your vote has been counted!

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Incoming search terms:

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