Recipe: Fun Gingerbread Man Cupcakes!

 Give them a try this winter and warm up your kitchen – a perfect weekend bake to keep the kids busy. Got some leftover candy canes? Serve them up alongside these cakes for a sweet treat guaranteed to put a smile on your face. For the gingerbread cupcakes (makes 12) 150g butter, softened 160g soft brown sugar 150g self-raising flour 1 tsp ground ginger ½ tsp ground cinnamon a pinch of nutmeg 1 tbsp milk 3 medium free-range eggs For the cinnamon frosting 200g icing sugar 200g butter, softened 50g unrefined light muscovado sugar 3 tbsp whole milk a pinch of cinnamon For the decoration Modelling chocolate CMC Wax rolling pin Gingerbread man cutter Preheat the oven to 180ºC/Gas mark 4, then line a 12-hole muffin tin with cupcake cases. For the cupcakes 1  Cream together the butter and sugar until light and fluffy. 2  Sift the flour and spices in a separate bowl. 3  Mix in the eggs and flour mixture with the butter and sugar, alternating between the two. Then stir through the milk. 4  Spoon the mixture into the paper cases and bake for 20 minutes until well risen and springy to touch, then put on a wire rack to cool. For the frosting 1  Beat the butter and muscovado sugar until light and fluffy. 2  Sift the icing sugar then add the milk and beat together with the butter and sugar. 3  Lastly add the cinnamon (to taste) and whisk again. For the decoration 1  Take the modelling chocolate and a small amount of CMC. Roll out on a surface slightly dusted with icing sugar and using the gingerbread man cutter cut out 12 and put to one side to dry. 2  Finally, spoon your icing into the piping bag and pipe swirls on top of the cupcakes (I used a large round nozzle), then place your gingerbread men on top to finish. Sophie Victoria Cupcakes is based in Hertfordshire and creates cupcakes for all occasions, such as weddings, anniversaries, birthdays, baby showers and much more.