Cupcakes with Gingerbread & Clementine Butter cream

:: Find out how to make her easy gingerbread cupcakes ::

   { Preparation & Baking Time - 55 Min }
              Difficulty : Easy
             Meal Type : Cakes
                   Serves : 4-5 

    Ingredients
 • 4 medium eggs.
 • 2 tablespoon milk.
 • 150g butter, softened.
 • 150g caster sugar.
 • 150g self-raising flour.
 •  Few drops of vanilla extract.
 • 1 teaspoon ground ginger.
 •  ¼teaspoon ground cloves.
 • ½teaspoon ground cinnamon.
 • Zest of 2 clementines.
  For the butter cream:
 • 160g unsalted butter, softened.
 • 500g icing sugar.
 • 1 teaspoon vanilla extract.
 • ½ teaspoon clementine zest (about 1 clementine).
 • Juice about 2-4 clementines.
 • Edible glitter or sprinkles and icing stars, to decorate.
   
      Preparation Method
1. First Set the oven to 190°C/Gas 5. and  Place all the cupcake ingredients in a bowl,
  and beat until smooth. Now Divide the mixture between 12 cases, and bake in the
  centre of the oven for 18-20 mins, or until the cakes have risen and are just firm to,
  the touch in the centre.

2. Remove the cakes from the oven and transfer them to a wire rack to cool before
  decorating. To make the butter cream, put the egg whites in a bowl and add the,
  sugar and salt. Place the bowl over a pan of simmering water and stir until the sugar
  dissolves completely.

3. Remove the bowl from the heat and whisk the mixture, preferably using a table-top
  mixer, until it becomes a thick meringue. Now Cut the butter into chunks and whisk it in,
  along with the clementine juice and zest – the mixture may collapse and go runny,
  but keep whisking it at full speed and it will combine together to give a fluffy
  butter cream. When the cakes are cool, use a bag with a star nozzle to pipe the
  butter cream onto the top of the cakes. 
                  :: Decorate with sprinkles and stars and serve ::
                       
                ENJOY