Festive Ginger Teddy Cakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 pinch salt
- 1 Tbsp finely chopped, fresh ginger
- 1 unwaxed lemon (finely grated zest)
- For the topping
- 1 cup cream (48% fat)
- 1 Tbsp powdered sugar
- ½ unwaxed lemon (finely grated zest)
- To decorate
- 12 Gingerbread cookie ((decorative teddy bears0)
- caster sugar
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt, lemon zest and ginger until blended.
4.
Spoon into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. Place on a wire rack to cool completely.
5.
For the topping: whisk together the cream and icing sugar until thick. Stir in the lemon zest until blended.
6.
Spoon into a piping bag and pipe on top of the cakes. Decorate with gingerbread teddy bears and sprinkle with a little caster sugar.
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