This is a recipe for christmas cupcakes or gingerbread chocolate cupcakes topped with green colour frosting .If you have silver sugar pearls decorate cupcakes with it.
If you cannot find leave them plain or sprinkle with holiday sprinkles.
preparation time ; 30 minutes
Baking time ;15 minutes
175 g
Flour
30 g
cocoa
250 g
sugar
1 tsp
Baking soda
1 tsp
ginger bread spice
1 tsp
cinnamon
120 ml
espresso
120 ml
Buttermilk
100 ml
oil
3
Eggs
FOR THE TOPPING
125 g
room temperature butter
250 g
powdered sugar
2 tbsp
milk
Some green food coloring
A few silver sugar pearls (slightly larger)
Some colorful sugar pearls
our recommendation
Prepare a muffin tin with 12 muffin cases, preheat the oven to 180 degrees ( forced air: 160 degrees) . Mix the dry ingredients with the spices, sieve everything. Mix buttermilk and oil and let the espresso cool well. First mix the buttermilk and oil with the dry ingredients, then gradually add the eggs and finally mix in the espresso. Fill the chocolate dough into the tins and bake in the preheated oven for about 15 minutes. Let cool completely.
For the butter cream, beat the butter until it is creamy for approx. 5 minutes, sieve the powdered sugar and gradually add a tablespoon to the butter, continue to beat until creamy and mix with the green food coloring. Finally, add 2 tablespoons of milk and immediately pour the butter cream into a piping bag with a spout.
Pipe on christmas cupcakes like christmas tree shape.
Comments
Post a Comment