• How to make delicious Gingerbread men muffins

    LikeNepal
    By Like Nepal

    November 30th, 2016

    How To Make Delicious Gingerbread Men Muffins

    For the gingerbread men

    175g (6oz) flour, plus extra to dust

    1tsp each ground ginger and cinnamon

    ¼tsp bicarbonate of soda

    70g (2½oz) salted butter, slightly softened

    1 small egg yolk

    85g (3oz) light muscovado sugar

    2tbsp treacle

    1tbsp golden syrup

    Small gingerbread man cutter (try Lakeland)

    White royal icing, a piping bag and nozzle

    For the muffins

    300g (10½oz) plain flour

    2tsp baking powder

    2tsp each ground ginger and cinnamon

    1tsp freshly ground nutmeg

    200g (7oz) light muscovado sugar

    A pinch of salt

    100g (3½oz) sultanas

    200ml (7fl oz) milk

    6tbsp sunflower oil

    4tbsp treacle

    2 eggs

    2tsp vanilla bean paste

    For the frosting

    200g (7oz) cream cheese

    100g (3½oz) unsalted butter

    Finely grated zest of 1 clementine

    60g (2¼oz) icing sugar

    1tsp vanilla bean paste

    To make the muffins, sift the flour, baking powder and spices into a bowl. Stir in the sugar, salt and sultanas. In a separate bowl, whisk the milk, oil, treacle, eggs and vanilla then add to the dry ingredients. Stir, then spoon the mixture into the paper cases and bake for 25-30 minutes until risen. Leave to cool. Reduce the oven to 180°C/fan 160°C/gas 4. Roll the chilled gingerbread dough out to the thickness of a £1 coin and cut out gingerbread man shapes – you will have more than you need. Place on the lined trays and bake for 10-15 minutes. Cool on the trays, then pipe on face decorations if you like (see picture below). You can store the extra men in an airtight container or give them as gifts.

    Lightly beat the cream cheese to soften. In a separate bowl, beat the butter, zest and icing sugar until fluffy, then mix in the cream cheese and vanilla paste. Spread the mixture over the muffins and top with the gingerbread men.

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