Gingerbread cupcakes with clementine buttercream
Cakes from Kim
Cakes from Kim
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Ingredients

  • 150 g butter (I used Stork)
  • 150 g caster sugar
  • 150 g self raising flour
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • zest of two clementines
  • To decorate
  • 160 g unsalted butter, softened
  • 500 g icing sugar
  • 1 tsp vanilla extract
  • zest of one clementine
  • juice of 4 clementines

Instructions

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