Christmas ♡, Cupcakes ♡, Winter ♡

Starry Snowman and Mini Marshmallow Gingerbread Cupcakes ♡

Hello my frosted fairies! I hope you’ve had a wondrous week filled with cinnamon cookies adorned with blushing snowmen, warm cups of vanilla tea and beautiful frosty mornings. I’ve spent my weekend browsing the local Christmas markets and I also booked tickets to see ‘Mary Poppins Returns’ on Christmas Eve Eve. I’d love to know what you’ve been up to 🌸🎠🌸

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I’m so delighted to share my first recipe of the Christmas season… ♡

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Today I’m showing you how to make this adorable set of ‘Starry Snowman’ and mini marshmallow cupcakes. As my gingerbread cupcakes from last Christmas were such a success, I decided to re-create them.

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I had a lovely time baking these last weekend. With scents of cinnamon, ginger and nutmeg whirling around the kitchen, they transformed my house into a winter bakery.

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The cupcakes have a sweet gingerbread sponge adorned with a creamy lemon and vanilla frosting.

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The ‘Starry Snowman’ design is inspired by Peggy Porschen’s ‘Cosy Christmas’ range. When I saw their adorable snowman cupcakes,  I couldn’t resist making them.

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I have chosen to embellish mine with a cute sugar snowman (how sweet are his earmuffs?) and a sprinkling of snowflakes, stars and miniature silver circles.

🌸☃️🌸

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The second batch of cupcakes are inspired by two of my favourite Christmas combinations; marshmallows and hot chocolate.

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Each cupcake has the sweetest gingerbread man decorations, pink stars, silver circles and miniature marshmallows!

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If you are unable to visit Peggy Porschen this festive season, you could bring the parlour to your home by re-creating the wondrous treats from their ‘Cosy Christmas’ range.

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I also want to try and bake some of their ‘Sparkling Snowflake’ cookies and make my own Gingerbread Cabin’.

Ingredients:

A link to Zoe’s recipe can be found here

For the cupcakes:

75g of unsalted butter, softened

100g of caster sugar

125ml of black treacle

1 large egg

1 large egg yolk

175g of plain flour

1 tbsp of cocoa powder

1 ¼ tsp of ground ginger

1 tsp of ground cinnamon

½ tsp of ground nutmeg

½ tsp of mixed spice

1 tsp of baking soda

125ml of hot milk

For the lemon and vanilla frosting:

150g unsalted butter (room temperature)

300g icing sugar

1/2 tsp vanilla extract

1/2 tsp Sicilian lemon extract

For the decoration:

Starry Snowman cupcakes:

Pink stars, snowflakes, snowmen and silver circles sugar decorations

Mini Gingerbread men cupcakes:

Mini marshmallows, pink stars, snowflakes, silver circles and mini gingerbread men sugar decorations

Method:

For the cupcakes:

  1. Pre-heat the oven to 175˚C and place your cupcake cases in a cupcake tin.
  2. Firstly, start by measuring your butter and sugar. Once this is complete, proceed to cream them both together in a large mixing bowl.
  3. Add the treacle and the egg and egg yolk, Then, in a separate bowl, sift the flour, cocoa powder, ginger, cinnamon, mixed spice and nutmeg.
  4. Carefully heat up the milk and be careful not to boil it. Once this is complete, dissolve the baking soda into the milk.
  5. Add the flour mixture to the creamed butter mixture and stir until just combined. Once you have done this, stir in the hot milk mixture.
  6. Spoon the batter evenly into the cases and bake for 20 minutes until slightly springy to the touch.
  7. Allow to cool before adding the frosting

For the lemon and vanilla frosting:

  1. Once you have measured out the butter, place it in a mixing bowl and mix it with an electric whisk for five minutes. Don’t stop mixing until it reaches a white, fluffy consistency.
  2. Gradually add in the sifted icing sugar, one heap at a time and combine the butter and dry ingredients at 2-3 minute intervals.
  3. Once they have been well mixed, (they should form a light, whippy texture) add in a couple of tbsps of milk and the vanilla and lemon extract – you may not need to use all of the liquid, just use as much as you think you need.
  4. To test the consistency of the buttercream, grab a spatula and see whether the mixture is easily spreadable.
  5. Once you are happy with the result, place your icing in a piping bag and fit with a star nozzle and begin piping your cupcakes.
  6. When you have piped your cupcakes, assemble your sugar decorations in whichever way you desire.

Here are a few more pictures of the end result! ♡

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I hope you enjoyed this post snowflakes! Please let me know in the comments section if you have a favourite treat from Peggy Porschen and what you’re planning on baking this Christmas! 🌨🌸🍰💕❄️

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If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)

I’m sending lots of love to you all and I hope you have a whimsical week filled with glistening snow, strawberry meringue kisses and cinnamon stars.

 

Sophie

xoxo

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