Gingerbread Latte Cupcakes

Name: Gingerbread Latte Cupcakes
Ingredients: FOR THE CUPCAKES:; 1 stick Unsalted Butter, At Room Temperature; 1/2 cups Light Brown Sugar; 1/4 cups Superfine Sugar; 2 Large Eggs; 1/2 teaspoons Vanilla Extract; 1-1/2 cup All-purpose Flour; 2 teaspoons Baking Powder; 1 pinch Salt; 1 teaspoon Ground Cinnamon; 1-1/2 teaspoon Ground Ginger; 1/4 teaspoons Ground Allspice; 1/4 teaspoons Ground Nutmeg; 1 ounce, fluid Strong, Freshly Brewed Espresso; 1/3 cups Golden Syrup; FOR THE FROSTING:; 1-1/2 cup Heavy Cream; 1/2 cups Powdered Sugar, Sifted; 1 teaspoon Ground Ginger; 1/4 teaspoons Vanilla Extract; 1 pinch Salt; 12 Gingerbread Man Toppers, For Garnish

22 ingredients

8 steps

Ingredients

FOR THE CUPCAKES:
1 stick Unsalted Butter, At Room Temperature
1/2 cups Light Brown Sugar
1/4 cups Superfine Sugar
2 Large Eggs
1/2 teaspoons Vanilla Extract
1-1/2 cup All-purpose Flour
2 teaspoons Baking Powder
1 pinch Salt
1 teaspoon Ground Cinnamon
1-1/2 teaspoon Ground Ginger
1/4 teaspoons Ground Allspice
1/4 teaspoons Ground Nutmeg
1 ounce, fluid Strong, Freshly Brewed Espresso
1/3 cups Golden Syrup
FOR THE FROSTING:
1-1/2 cup Heavy Cream
1/2 cups Powdered Sugar, Sifted
1 teaspoon Ground Ginger
1/4 teaspoons Vanilla Extract
1 pinch Salt
12 Gingerbread Man Toppers, For Garnish

Directions

1

Preheat oven to 180°C (350°F) and line a 12-hole cupcake tray with liners.
2

Place butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium-high speed. Add eggs and vanilla extract, scraping down sides as necessary, and mix until well incorporated and smooth, 1 minute on medium-high speed.
3

Place flour, baking powder, salt and spices into a medium-sized bowl and stir briefly. Tip flour mix into your egg/sugar mixture and mix on low until the batter starts to combine. Then add in the shot of coffee and golden syrup and mix on low-medium high speed until well incorporated and smooth.
4

Divide the mixture between the cupcake liners, fill them 3/4 full. (I used a 2-tablespoon cookie scoop to ensure they are even.) Place in the oven for 18-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
5

Transfer cupcakes to a wire rack as soon as possible and leave to cool completely. (I find the cupcake liners peel away from the cake if left in the cupcake tray.)
6

Once cool, make the frosting. Place cream, sifted icing sugar, ginger, vanilla extract and salt into a large bowl and beat on medium-high speed until cream is thick and holds a peak when you lift the beater out of it. You want to be able to pipe the frosting and hold its shape.
7

Half-fill a piping bag filled with an open star nozzle (I used a Wilton 1M) and pipe a swirl onto each cupcake. To decorate, spray 1-2 pumps of edible glitter spray onto each cupcake and place a gingerbread man topper onto each cupcake.
8

Cupcakes will keep in an airtight container, in the fridge, for 3 days.