Gingerbread House Cupcakes

Gingerbread House Cupcakes

Gingerbread House Cupcake

The joys of baking at night time after the rest of your family is tucked away in bed. Well since I was especially tired, maybe this was not the best idea especially since I had to get up early the next day. I guess through adversity comes greatness as these cupcakes were delicious. 


Although a little late for gingerbread houses traditionally since Christmas has passed I still was yearning to make one after my last attempt failed because of the non hardening chocolate. This time deciding to use icing instead, and it was a success!


As you can all see this is my first blog post in Over the Kitchen Counter and I hope there is many more to come! I hope you all enjoy this recipe even if you decide to make it outside of the Christmas season (like I did HEHeheHEhe *evil laugh*). Oh and have a GREAT New Year!!!


Gingerbread House Cupcakes


Cupcake 
Ingredients:
3/4 Cup caster sugar
1 Cup plain flour
1 tsp Baking powder
1 tbs Ground cinnamon
1/2 tsp Ground cloves
1 tbs Ground ginger
Pinch of nutmeg
2 Eggs
150g Butter, melted
2 tsp Vanilla essence
1/2 Cup pure cream, whipped


Method:
1. Pre-heat oven to 180˚C and line 1 cupcake tray.
2. Sift flour and baking powder together. Add sugar, cinnamon, cloves, ginger and nutmeg then mix together.
3. In another bowel mix together melted butter, vanilla essence and eggs together.
4. Pour butter mixture into flour mixture and stir until combined with no lumps.
5. Fold mixture into whipped cream in 3 goes.
6. Spoon mixture into cupcake cases and bake in the oven for 25 minutes or until springs back after touched with your finger. Then cool on a cooling rack after 5 minutes.


Gingerbread Biscuit 
Ingredients:
200g Butter, softened
2 Cups caster sugar
2 Cups plain flour
1 Egg
1/4 Cup milk
1/2 tsp Ground cloves
1 tbs Ground ginger
1 tbs Ground cinnamon


Method:
1. Pre-heat oven to 180˚C and line a cookie tray with baking paper.
2. Cream butter and sugar together. Add all other ingredients, mix until combined and no lumps.
3. Spread with a spatula the mixture onto the cookie tray until about 5mm thick.
4. Bake for roughly 25 to 30 minutes or until slightly golden.
5. Immediately cut roof, sides, and front and back of gingerbread house in the biscuit before it cools. Then let it cool.

Icing and Assemble
Ingredients:
1 Cup icing sugar
100g Butter
1 tsp Vanilla Essence
Sprinkles and other lollies


Method:
1. Whip butter. Add vanilla and icing sugar and mix to combine.
2. spread icing over cupcakes.
3. "Glue" house together with using the icing. Pipe the icing onto the sides of the gingerbread roof, sides, and back and front then stick together on top of the cupcakes.
4. Decorate with sprinkles and other lollies.


ENJOY!!

Hi!

Hello everyone, this blog is going to include recipes and photos of things that I cook whether out of a cookbook or made up! I hope you enjoy!