Gingerbread Cookies with clementine buttercream
 
Prep time
Cook time
Total time
 
Author:
Yield: 12 cupcakes
Ingredients
  • • 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
Instructions
  1. Prepare the oven at 190o Celsius (air function)
  2. Shift in a large bowl the flour, the ginger, cinnamon and clove, stir and set aside
  3. Chop in cubes the butter and bit it in the mixer with the sugar until creamy
  4. Add the eggs and the vanilla extract and bit until well mixed
  5. With a silicon spatula add the zest and the flour mixture stirring softly until we get an even butter.
  6. Place 12 cupcake liner in a cupcake baking mold
  7. Full ¾ of each liner with the mixture
  8. Bake for about 18 minutes
  9. Wait 10 minutes and then place them on a rag to cool the completely
  10. For the buttercream bit for 10 minutes in high speed all the ingredients until creamy and stiff
  11. With a frosting bag decorate each cupcake with buttercream when they are complete cool.
  12. Decorate with sprinkles of your preference.
Notes
Check out how to make your own frosting bag from parchment paper here
Initial recipe here
Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2015/12/gingerbread-cookies-clementine-buttercream.html