GORDON RAMSAY RECIPES

Ingredients

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

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.
In a clean, large bowl cream the butter with the sugar. Add the treacle and the egg and egg yolk. 
In a separate clean, large bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk.
Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.
Spoon the batter evenly into the cases.  Bake for 20 mins or until slightly springy to the touch.
Allow to cool for a few mins in the pan and transfer to a wire rack to cool.
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.
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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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:

Sift together the flour, bicarbonate of soda, ginger, cinnamon, allspice, nutmeg and salt in a large bowl and set aside.
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.
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.
Leave to rest overnight in the fridge.
When you are ready to bake the cookies, preheat the oven to 170°C (325°F) Gas 3.
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.
Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

For the royal icing:

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.

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Tag: hummingbird gingerbread cupcakes recipe

Gingerbread cupcakes

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