Gingerbread man Christmas tree

These super fun Christmas cupcakes are packed with ginger and spice and all things nice.

Equipment

• You will need a 7cm gingerbread man cutter, red ribbon and a cupcake stand.

Gingerbread men

• 125g butter, softened
• 1/2 cup (110g) brown sugar
• 1/2 cup (125ml) golden syrup
• 1 egg yolk (Coles Brand Australian Free Range)
• 2 1/2 cups (375g) plain flour
• 1 tablespoon Coles Brand Ground Ginger
• 2 teaspoons Coles Brand Mixed Spice
• Queen Royal Icing, to decorate

Gingerbread cupcakes

• 200g butter, softened
• 1 1/2 cups (330g) brown sugar
• 1/4 cup (90g) golden syrup
• 4 Coles Brand Australian Free Range Eggs
• 2 3/4 cups (410g) self-raising flour
• 1 tablespoon Coles Brand Ground Ginger
• 1 teaspoon Coles Brand Mixed Spice
• 1 cup (250ml) milk

Buttercream icing

• 250g butter, softened
• 500g icing sugar mixture
• 2 tablespoons milk
• 200g white chocolate, melted, cooled
• Queen Red Food Colouring

Energy 2330kJ	Fat saturated 15.00g
Fat Total 25.00g	Carbohydrate sugars g
Carbohydrate Total 77.00g	Dietary Fibre 1.00g
Protein 6.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   To make the gingerbread cupcakes, preheat oven to 180C. Line 24 x 1/3-cup (80ml) capacity muffin pans with cases.

2. Step 2

   Use an electric mixer to beat the butter, sugar and golden syrup in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Gradually add the flour, ginger, mixed spice and milk, in alternating batches, stirring until just combined.

3. Step 3

   Spoon the mixture evenly among the prepared pans. Bake for 20-25 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.

4. Step 4

   To make gingerbread men cookies, preheat oven to 180C. Line 2 baking trays with baking paper.

5. Step 5

   Use an electric mixer to beat the butter, sugar and golden syrup together in a bowl until pale and creamy. Add the egg yolk and beat to combine. Add flour, ginger and mixed spice. Stir to combine. Use your hands to knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins to chill.

6. Step 6

   Roll dough out on a lightly floured surface to a 3mm-thick disc. Use a 7cm gingerbread man cutter to cut out shapes and place on the lined tray. Bake for 10-12 mins or until lightly golden.

7. Step 7

   Make royal icing following packet directions. Place icing in a piping bag fitted with a 2mm plain nozzle and pipe eyes, a mouth and buttons onto each gingerbread man. Add a scarf made of kitchen string or ribbon, if desired.

8. Step 8

   To make the buttercream icing, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar and milk, in alternating batches, beating until well combined. Add the melted chocolate and beat until well combined.

9. Step 9

   Use a small, clean paintbrush or the blunt end of a bamboo skewer to draw 3-4 lines of food colouring on the inside of a piping bag fitted with a 2cm fluted nozzle. Spoon icing into piping bag. Pipe icing onto each cupcake. Top with a gingerbread man. Arrange the cupcakes on a cupcake stand.