Gingerbread Cupcakes with Russell Buttercream
Dec 18, 2015 22:07:30 GMT -5
Post by PrisonerOfHope on Dec 18, 2015 22:07:30 GMT -5
Gingerbread Cupcakes
Gingerbread flavour or Piernik flavour is a very traditional choice for Polish Christmas, this cupcakes a very much like Piernik so don't expect them to be light and fluffy! They are moist and a bit dense but full of flavours and they are melting in your mouth!
I hope you enjoy!
Gingerbread Cupcakes - Babeczki Piernikowe
Ingredients:
2 cups of flour
2 tsp of baking powder
Pinch of salt
1/4 cup of brown sugar
1/4 cup of honey
1 cup of natural yogurt
1/2 cup of melted butter
2 eggs
2 tsp of pumpkin pie spice/przyprawa do piernika
2 tbs of coco powder
1/2 cup of chopped dried prunes
“Russell” Buttercream
Instructions:
Chop the dried prunes roughly and mix with 1 tbs of flour
Add flour, spice, baking powder, salt and coco powder and whisk until combined.
Whisk eggs with sugar until light and fluffy and then add honey and melted butter. Whisk until combined again.
Add flour mixture alternating with yogurt in few steps.
At the end fold in chopped dried prunes.
Using IceCream scoop spoon the batter into muffin cups and bake in preheated oven to 180c/350f for 20 to 25 minutes. Let them cool down completely.
Whisk room temperature buttercream with sifted coco until all is very well combined and then decorate the cupcakes.
"Russell" Buttercream - Krem "Russell"
Ingredients:
500 grams of soft butter
5 eggs
1 cup sugar 250 g
vanilla sugar
Instructions:
Add eggs into a heat proof bowl, add the sugar and vanilla sugar and whisk over a pot of boiling water until thick and pale (may take up to 10 minutes). Take off the heat, transfer into a bowl of a stand mixer and continue whisking for couple of minutes to cool the mass down.
Mix the butter with a mixer until light and fluffy.
Add the butter spoon by spoon to the eggs mixture constantly mixing.
Add the alcohol or any favouring, mix until you get a smooth cream. Remember to sift the coco powder if you are using it!
This is a base cream "Russell" recipe to which you can add any flavour: cocoa powder, instant coffee, lemon juice, rum, etc. (2 tbs per recipe).
The amount of cream from this recipe will be sufficient to layer a medium cake or decorate 24 cupcakes.
If the cream separates you need to heat it up slightly and whisk until smooth again.
You can store it in the fridge for up to 3 days or freeze for up to 2 months. When ready to use de freeze over night then bring to room temperature and whisk until smooth.
Gingerbread flavour or Piernik flavour is a very traditional choice for Polish Christmas, this cupcakes a very much like Piernik so don't expect them to be light and fluffy! They are moist and a bit dense but full of flavours and they are melting in your mouth!
I hope you enjoy!
Gingerbread Cupcakes - Babeczki Piernikowe
Ingredients:
2 cups of flour
2 tsp of baking powder
Pinch of salt
1/4 cup of brown sugar
1/4 cup of honey
1 cup of natural yogurt
1/2 cup of melted butter
2 eggs
2 tsp of pumpkin pie spice/przyprawa do piernika
2 tbs of coco powder
1/2 cup of chopped dried prunes
“Russell” Buttercream
Instructions:
Chop the dried prunes roughly and mix with 1 tbs of flour
Add flour, spice, baking powder, salt and coco powder and whisk until combined.
Whisk eggs with sugar until light and fluffy and then add honey and melted butter. Whisk until combined again.
Add flour mixture alternating with yogurt in few steps.
At the end fold in chopped dried prunes.
Using IceCream scoop spoon the batter into muffin cups and bake in preheated oven to 180c/350f for 20 to 25 minutes. Let them cool down completely.
Whisk room temperature buttercream with sifted coco until all is very well combined and then decorate the cupcakes.
"Russell" Buttercream - Krem "Russell"
Ingredients:
500 grams of soft butter
5 eggs
1 cup sugar 250 g
vanilla sugar
Instructions:
Add eggs into a heat proof bowl, add the sugar and vanilla sugar and whisk over a pot of boiling water until thick and pale (may take up to 10 minutes). Take off the heat, transfer into a bowl of a stand mixer and continue whisking for couple of minutes to cool the mass down.
Mix the butter with a mixer until light and fluffy.
Add the butter spoon by spoon to the eggs mixture constantly mixing.
Add the alcohol or any favouring, mix until you get a smooth cream. Remember to sift the coco powder if you are using it!
This is a base cream "Russell" recipe to which you can add any flavour: cocoa powder, instant coffee, lemon juice, rum, etc. (2 tbs per recipe).
The amount of cream from this recipe will be sufficient to layer a medium cake or decorate 24 cupcakes.
If the cream separates you need to heat it up slightly and whisk until smooth again.
You can store it in the fridge for up to 3 days or freeze for up to 2 months. When ready to use de freeze over night then bring to room temperature and whisk until smooth.