Gingerbread Cookies with clementine buttercream
Author: Athena
Yield: 12 cupcakes
- • 150gr unsalted butter
- • 150gr white sugar
- 150gr unsalted butter
- 150gr white sugar
- 150gr self arising flour
- 3 eggs
- 1 tsp vanilla extract
- 1tsp ginger powder
- ¼ tsp clove powder
- ½ tsp cinnamon powder
- 2 clementine’s zest
- For the buttercream
- 130gr unsalted butter (in room temperature)
- 250gr confectioner’s sugar
- ½ tsp vanilla extract
- Zest of a clementine
- Juice of 2 clementines
- Prepare the oven at 190o Celsius (air function)
- Shift in a large bowl the flour, the ginger, cinnamon and clove, stir and set aside
- Chop in cubes the butter and bit it in the mixer with the sugar until creamy
- Add the eggs and the vanilla extract and bit until well mixed
- With a silicon spatula add the zest and the flour mixture stirring softly until we get an even butter.
- Place 12 cupcake liner in a cupcake baking mold
- Full ¾ of each liner with the mixture
- Bake for about 18 minutes
- Wait 10 minutes and then place them on a rag to cool the completely
- For the buttercream bit for 10 minutes in high speed all the ingredients until creamy and stiff
- With a frosting bag decorate each cupcake with buttercream when they are complete cool.
- Decorate with sprinkles of your preference.
Check out how to make your own frosting bag from parchment paper
hereInitial recipe
here Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2015/12/gingerbread-cookies-clementine-buttercream.html
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