John Myers
Gingerbread Cupcakes with Specula Topping
The perfect gingerbread cupcakes with specula topping recipe with a picture and simple step-by-step instructions.
For 12 cupcakes
- 85 g Vegetable margarine
- 1 packet Vanilla sugar
- 55 g Raw cane sugar
- 2 tbsp Applesauce
- 1 pinch Salt
- 165 g Flour
- 1 packet Baking powder
- 2 tbsp Baking cocoa
- 1 tbsp Ginger bread spice
- Oat milk
- 250 ml Soy cream
- 1 packet Cream stiffener
- 1 tsp Ground cardamom
- 1 tsp Ground cinnamon
- 3 Ground cloves
- Powdered sugar
- Preheat the oven to 175 ° C. Put all ingredients in a bowl and mix with the hand mixer to a creamy dough, add a little more milk if necessary.
- Put the dough in a greased muffin baking tin or paper case and bake for about 25 minutes.
- Mix the cream with the cream stabilizer, powdered sugar and spices and whip until stiff. Then pour into a piping bag and distribute in a circle on the cooled muffins. Sprinkle with a pinch of cinnamon and serve.
Facebook Comments