Valentines 'Jammie Dodger' Biscuit Recipe

   Hey beaut's!

Valentines Day is just a week away so obviously I got back in the kitchen and rustled up another valentines inspired bake, if your after some cupcake inspiration I shared my white chocolate and raspberry cupcake recipe last week which you can find HERE, but today I'm doing the easiest biscuits I think I've ever made, valentines jammie dodgers! I did share my recipe of these biscuits a couple of years ago but I tweaked it slightly and obviously made them heart shaped for valentines!

What You Will Need For The Biscuits

100g unsalted butter, softened

175g caster sugar, plus extra for sprinkling

1 egg

1 tsp vanilla extract

200g plain flour, plus extra for dusting

A jar of strawberry or raspberry jam

love heart cookie cutters

Baking sheets

How To

1. To make the biscuits, cream together the butter and sugar in a bowl until well combined, then add in the egg and vanilla, and continue to beat until fully incorporated. 

2. Tip the flour into the mixture and fold together until fully combined, then shape the dough into a ball and wrap in cling film and pop into the freezer to firm up for around 45 min's to an hour.

3. Once you dough has chilled completely preheat your oven to 190C/170C fan/gas 5 and line a couple of large baking trays with baking paper. 

4. On a lightly dusted surface, roll out the dough as thick or as thin as you like and use your a larger love heart cookie cutter to cut out lots of heart shaped biscuits, once you have all of your biscuit hearts your going to want to separate half of them and use a small heart shape cookie cutter to stamp out heart shapes from the middle of your rounds. 

5. Pop the biscuits in the oven until golden, I made my biscuits quite thin so they only took  6-7 minutes but the thicker you go the longer they will take. If you like a nice crunch to your biscuits take them out half way through baking and sprinkle a small amount of caster sugar on them all, I did this and it makes such a nice snappy/crunchy biscuit.

6. Once the biscuits are cool, spread jam on the bottom biscuit and top with one of the heart cut out biscuits, sandwiching them together and voila. These biscuits will keep for 2-3 days in an airtight container, that's if they last for 2-3 days because in our house they get demolished pretty quickly he he.

I mean just how cute do these look though, their so quick and easy to make and the ingredients are so minimal too which I love, and adding a sprinkling of caster sugar mid bake really does add such a nice crunch to the biscuits too, yum!

Will you be baking anything this valentines beaut's? I'd love to know!

My 'Updated' Gingerbread Cupcake Recipe

Hey beaut's!

I've been back in the kitchen again... On Sunday I had a real craving for some gingerbread cupcakes so I went through my baking cupboard and decided to whip up a quick batch and wow they hit the spot let me tell ya... I did share a gingerbread cupcake recipe on my blog before but I've tweaked the recipe ever so slightly, and I've also switched up the buttercream to my super scrumptious brown sugar buttercream so I thought I'd share my updated version with you all today!

What You Will Need For The Cupcakes

150g Unsalted Butter 

150g Light Muscovado Sugar 

150g Self-Raising Flour

1 tsp Ground Ginger

½ tsp Ground Cinnamon

1 pinch Nutmeg 

3 Free Range Large Egg

1=2 tbsp Milk

What You Will Need For The Buttercream
125g Unsalted Butter
55g Soft Brown Sugar
200g Icing Sugar
1/2 tsp Cinnamon
Splash Of Milk

How To - Cupcakes
* Pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
* In a large mixing bowl, beat the butter and the light muscovado sugar with an electric whizzer until well combined, then start adding in the eggs one at a time, mixing between each one.
3. Then add in your flour, ginger, cinnamon and the nutmeg and mix until you get a smooth batter, I had to add in some milk just to loosen things up.
4. Pop a tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 15 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Buttercream
* In a large bowl, beat the butter, brown sugar and cinnamon until it becomes super whippy, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and mix again until combined. As usual if the buttercream is too stiff then pop in some milk until you get your desired constancy.
* Pipe or spoon the icing on top of the cupcakes and decorate with some sprinkles if you wish, I got the little gingerbread men sprinkles from Home Bargains, and voila!

These cupcakes where so incredibly easy to make and they taste and look so good, the cupcake itself is super light and has just enough spice within it without being too spicy and the brown sugar buttercream is such a game changer. If your a lover of gingerbread then you HAVE to make these cupcakes over autumn/winter, .

Baking On A Budget - Autumn Spice Cake Recipe

Hey beaut's!

It's no secret that I love to bake, the only thing is that believe it or not baking can get a little bit pricey so I like to skip down to Aldi* and pick up all of my baking ingredients for a much better price! Aldi have such a fab range of fresh British foods which are such good value and truth be told the recipe I'm sharing with you today literally only cost me a few pounds to make with plenty of ingredients left over to make many other cakes if I want to! The cake in question is my very seasonal Autumn Spice Cake, and honestly beaut's if you like cake and you like spices your going to love it!

What You Will Need For The Cake

175ml vegetable oil

185g applesauce

4 large eggs

2 tsp vanilla extract

240ml buttermilk

320g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

2 1/2 tsp cinnamon

1 1/2 tsp ground nutmeg

1 1/2 tsp ground ginger

370g light-brown sugar

What You Will Need For The Buttercream

200g Unsalted Butter

400g Icing Sugar

1/2 tsp Vanilla Extract

Splash Of Milk

How To 

1. Preheat your oven to gas mark 4 and line or grease two round baking tins. 

2. In a large mixing bowl pop in your brown sugar with the vegetable oil and applesauce and mix with your whizzer until well combined, then add in your eggs, vanilla and buttermilk and mix again, this will look pretty questionable at this point because it's all wet ingredients but bare with it, also if your cant find buttermilk just use milk with a squeeze of lemon juice instead, this actually makes buttermilk and is so easy to do yourself, that's what I did!

3. Once your wet ingredients are all combined throw in your dry ingredients, I actually like to combine all of my dry ingredients in a separate bowl first then whack in half of the dry into the wet - mix - then thrown the rest of your dry ingredients in and whip up with the whizzer.

4. Divide your batter between the two tins and bake for around 25-30 minutes or until the top of the cakes are springy to the touch, then transfer onto a wire rack to cool. 

How To - Buttercream

1. In a large bowl, beat the butter until it becomes smooth and silky, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and mix again until combined. If your buttercream becomes thick just add in a tablespoon of milk in at a time until you get the perfect consistency.

2. Pipe or spoon the icing on top of one of the cakes them sandwich them together and decorate the very top and the sides of the cake how you like, I decided to leave the sides plain and do a couple of swirls of icing on the top instead of covering the entire cake but the choice is yours... and voila!

This is such a cosy bake and perfect to snuggle up with on those dark, cooler evenings with a cuppa, I'll definitely be trying these in cupcake form too soon! 

Do you like baking at this time of the year beaut's? I'd love to know what your favourite autumnal bake is!

Toblerone Cupcake Recipe!

Hey beaut's!

I've been baking again.... This time I wanted to bake come cupcakes for my Dad for Fathers Day, and one of my Dad's favourite chocolates in a Toblerone so of course I just had to incorporate some Toblerone within the cupcakes. These beauties have a plain cupcake base with a hint of almond extract and chunks of chopped up Toblerone within the cupcake batter and are finished off with chocolate buttercream and more Toblerone to decorate, they are so delicious even if I do say so myself!

What You Will Need For The Cupcakes

125g butter

2 large free-range eggs 

125g self raising flour

125g caster sugar

100g crushed/chopped Toblerone

1/4 tsp bicarbonate of soda

1/2 tsp almond extract

2-3 tablespoons milk (optional)

What You Will Need For The Icing

150g butter

300g icing sugar

30g cocoa powder (I use Bournville)

2-3 tablespoons milk (optional)

Toblerone to decorate

How To - Cupcakes

1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.

2. In a large mixing bowl, whack in your butter and sugar and cream together, them pop in the rest of your cupcake ingredients apart from the crushed Toblerone and mix until smooth with a hand whizzer.

3. Once the cupcake batter is smooth mix through the crushed/chopped Toblerone with a wooden spoon or spatula making sure you don't knock too much air out of your batter.

4. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing

1. In a large bowl, beat the butter until it becomes smooth and whippy, then start adding the icing sugar and cocoa powder slowly to avoid the dreaded icing sugar cloud and again mix until combined. If your buttercream becomes thick just add in a tablespoon of milk at a time until you get the perfect consistency.

2. Pipe or spoon the icing on top of the cupcakes and decorate how you wish, I chopped up a Toblerone to create the individual triangles and popped them on top of the buttercream, I had a few Toblerone off-cuts too so I crushed them up and used them as sprinkles.

And there you have it, super yummy Toblerone cupcakes that are so easy to make! If your fond of a Toblerone then I really recommend you give these a try!

Biscoff Cupcake Recipe!

Hey beaut's!

It's been a while since I did a baking post, truth be told I'm on a bit of a health kick at the moment so it's meant my baking hobby has taken a bit of a back seat however...over the last 2 weeks I've lost five pounds so I wanted to reward myself with some cake so I rustled up these Biscoff Cupcakes and my goodness they taste so good! The sponge and the buttercream contains Biscoff spread and of course I had to decorate with those Biscoff biscuits which are so addictive!

What You Will Need For The Cupcakes
125g butter
2 large free-range eggs 
125g self raising flour
65g caster sugar
60 light brown sugar
1/4 tsp bicarbonate of soda
1/4 tsp vanilla extract
3-4 tablespoons of Biscoff spread
2-3 tablespoons milk (optional)

What You Will Need For The Icing
150g butter
150g Biscoff Spread
300g icing sugar
2-3 tablespoons milk (optional)
Biscoff biscuits to decorate

How To - Cupcakes
1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
2. In a large mixing bowl, whack in your butter and both types of sugar and cream together, them pop in the rest of your cupcake ingredients and mix until smooth with a hand whizzer.
3. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing
1. In a large bowl, beat the butter and the Biscoff spread together until it becomes smooth and silky, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix until combined. If your buttercream becomes thick just add in a tablespoon of milk at a time until you get the perfect consistency.
2. Pipe or spoon the icing on top of the cupcakes and decorate how you wish, I just popped on a whole Biscoff biscuit in the centre then crumbed up some more Biscoff biscuits to use as sprinkles! You could also melt some of the spread in the microwave and then drizzle it over the buttercream, I had planned on doing this but in the end I liked how mine looked as they where so I skipped this step, you could also core out the centre of the cupcakes and spoon in more Biscoff spread, it depends on how much of a Biscoff addict you are really ha ha! 

And there you have it, super yummy Biscoff cupcakes that are so easy to make! I'll warn you now these are very addictive, I had to box some up for my family otherwise my health kick would of been totally out of the window he he!

Easy Lemon Drizzle Cake Recipe

Hey beaut's!

I've been baking again, this time around I wanted to make something super quick and easy with a slight summery twist seeing as the weather has been absolutely gorgeous this week, so I went for a yummy lemon drizzle cake! I don't know why but lemon drizzle is always something I like to have in the Spring/Summer months and I don't think I had baked one since last Summer so it was well overdue! This is probably my simplest, easiest recipe because it literally only has a couple of steps and not many ingredients at all, but it tastes so, so nice!

Cake Recipe -

175g self-raising flour

175g caster sugar
1 tsp baking powder

100g Stork with butter
2 eggs

finely grated zest of 1 lemon

juice of half a lemon

2-3 tbsp milk

Drizzle/Glaze Recipe -

100g icing sugar

a couple of teaspoons of lemon juice or a couple of teaspoons of water. 

How To -
1. Pre-heat your oven to gas mark 4 /180 then line and grease a loaf tin.
2. Pop all of your cake ingredients into a large mixing bowl and mix together with an electric whizzer until everything is smooth and well combined.
3. Then pop the cake batter into the loaf tin and bake for around 30-35 minutes.
4. Once your cake is cooked and cool you can make the yummy drizzle which is so simple, just mix your icing sugar with either lemon juice or water a teaspoon at a time until your icing is the consistency of thick cream and then drizzle it all over the cake anyway you like, if your drizzle/glaze does become too thin just add some more icing sugar. You could always do a crunchy sugar topping instead if you like by mixing some granulated sugar and juice of a lemon together, it's completely up to what you prefer.

And there you have it, a yummy lemon drizzle cake that hardly takes any time or effort at all. It was so tasty even if I do say so myself he he.

Chocolate Oreo Drip Cake Recipe

Hey beaut's!

Recently I've been making quite a few cakes for birthdays and occasions and one cake that I'm particularly chuffed with is my Chocolate Oreo Drip Cake, this has three yummy layers of rich, moist chocolaty sponge, it's filled and covered with Oreo buttercream and finished off with dark chocolate ganache and more Oreo's to decorate! I love making drip cakes, I love seeing the whole process come together and creating the chocolate drips is so satisfying, luckily for me this cake was for my father-in-laws birthday so I got to have a cheeky slice for myself and it was pretty epic even if I do say so myself!

Cake Recipe

525g plain flour

550g caster sugar

95g cocoa powder

3/4 tsp salt

1.5 tsp bicarbonate of soda

5 large eggs

350ml cold coffee (this really brings out the chocolate flavour in the cake)

350ml buttermilk

320ml vegetable oil

Ganache Recipe

150g dark chocolate chips

1-2 tablespoons of vegetable oil

Buttercream Recipe

400g stork with butter

850g icing sugar

3-4 tablespoons of milk

2 packets of Oreo's 

How To

1. Firstly pre-heat your oven to gas mark 4 /180 and line and grease three cake tins.

2. Pop all of your dry ingredients into a bowl and mix together slighter then in a separate bowl add in all of your wet ingredients and mix. Once both your wet and dry ingredients have been mixed together add in your dry mixture to your wet and give it a good mix to combine, then divide between the three cake tins. If you have any mixture left over you can always make a few cupcakes which is what I did.

3. Whilst the cakes are cooling I like to get on with the buttercream, I give the butter a good beat and gradually add in all of the icing sugar until my buttercream is pale and fluffy, then it's time to add in an entire packet of crushed Oreo's, I used a mini blender to crush mine to a breadcrumb consistency but you can just crush them in a sandwich bag with a rolling pin if you like. Once crushed mix the Oreo's through the buttercream in stages and add a couple of tablespoons of milk into the buttercream if it becomes stiff. 

4. Once the cakes are cooled it's time to fill and crumb coat the cake, you can be quite messy at this point and just whack on the buttercream and use your scrapper to smooth down the sides, if you don't have a cake scraper a ruler works just as well. The only thing I would suggest doing is making sure your cakes are all level, if your cakes have risen with a dome shape at the top you will need to trim and flatten them off before you cover your cake.

5. Once the cake has been crumb coated whack it into the fridge for 30 minutes or so to set and then repeat again with another thin layer of buttercream and set again.

6. Then it's time for the fun drippy ganache, for this all you need to do is simply melt your chocolate chips and mix in 1 to 2 tablespoons of vegetable oil, this just makes the chocolate super glossy and really runny which in term makes a great drip effect.

7. Once the chocolate and vegetable oil is mixed together I pop it into a piping bag and quickly snip off the end and drip the chocolate around the top edges of my cake first and then squeeze the remaining chocolate on the very top of my cake.

8. To finish off the cake I pipped the remaining buttercream in swirls on the top and wedged Oreo's into each swirl and them used some more crushed Oreo's to sprinkle over the top of the cake and voila!

It does sound like quite a lot of steps but it really is quite easy to make, the only time consuming parts of making this cake is the whole cooking, cooling and chilling process, other than that it's pretty easy to make and really is a showstopper for any birthday! It is quite a rich cake so one slice is plenty and it can easily serve between 12-15 people depending how thick you slice it!

Have you ever made a drip cake beaut's? What flavour did you go for? I'd love to know!

Nutella Cupcake Recipe

Hey beaut's!

I've been absolutely obsessed with Nutella recently and have been trying to bake with it in every way possible, I did some Nutella Brownies a couple of weeks ago which where immense even if I do say so myself, the recipe is HERE if you'd like to have a read. Anyway today I thought I'd share with you a yummy Nutella Cupcake recipe which I would go as far as saying is my favourite cupcake flavour I've ever baked, it has a yummy chocolate sponge with chopped hazelnuts within it and it's finished off with a Nutella buttercream, trust me these beauties will knock your Nutella loving socks off!

What You Will Need For The Cupcakes
50g roasted, chopped hazelnuts
100g self raising flour
25g cocoa powder
125g caster sugar
1/4 tsp bicarbonate of soda
140g Stork with butter
2 large free-range eggs 0r 3 medium
1/4 tsp vanilla extract

What You Will Need For The Icing
100g Stork with butter
150g Nutella
225g icing sugar
3-4 tbsp whole milk

How To - Cupcakes
1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
2. In a large mixing bowl, whack in all of your cupcake ingredients and mix until smooth with a hand whizzer. If you can only find whole hazelnuts in the supermarket your going to need to finely chop them or blitz them in a processor first before throwing them into your cupcake batter, luckily I found some ready chopped which makes it so much easier.
3. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18-20 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing
1. In a large bowl, beat the butter and the Nutella together until it becomes smooth and silky, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix until combined. You will notice that the buttercream becomes really thick and almost dry looking at this stage and needs loosening up to become more spreadable so just add in a tablespoon of milk at a time until you get the perfect consistency.
2. Pipe or spoon the icing on top of the cupcakes, I actually used a disposable piping bag with the end snipped off to ice mine, I wanted them to look plain without fancy patterns but you go for what you like, my boyfriend says mine look like emoji poo's (LOL) how delightful! 

And there you have it, super yummy Nutella cupcakes that are so easy to make! If you really wanted to go for it with the decoration you could add some more chopped hazelnuts on top of the buttercream or you could melt some Nutella and drizzle it over the top, gosh that sounds good. If your a Nutella lover then you have to try these beauties, trust me you wont regret it! 

Valentines Red Velvet Cupcake Recipe!

Hey beaut's!

Valentines Day is literally just around the corner, in fact it's tomorrow eeeakkk -  so obviously that gave me the perfect excuse to get back into the kitchen and do what I love....and that's to get my bake on! Today I have a yummy red velvet cupcake recipe for you which is so quick and easy to make and tastes amazing, they are the perfect Valentines treat for you and your partner to share or you can just make them for yourself and your girls if you like!

What You Will Need For The Cupcakes

100g of Stork with Butter, softened

150g of caster sugar

125g of self-raising flour

25g of cocoa powder

2 large eggs or 3 medium

2 tablespoons of milk

Red food-colouring

What You Will Need For The Icing

100g Stork with Butter, softened

225 icing sugar

1 teaspoon of vanilla extract

1-2 tablespoons of milk

Pink or red food colouring

Sprinkles to decorate (optional)

How To - Cupcakes

1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.

2. In a large mixing bowl, whack in all of your cupcake ingredients minus the food colouring and mix until smooth with a hand whizzer. Once the mixture is smooth fold in your food colouring until you get the colour intensity you desire.

3. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18-20 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing

1. In a large bowl, beat the butter with an electric whizzer for around 5 minutes or until the butter has turned super pale and smooth, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix for another 5 or so minutes until smooth. Then pop in the vanilla extract and a couple of tablespoons of milk if you feel your butter cream is a bit stiff. Once the icing is at the perfect consistency pop in the food colouring, I just added a tiny amount of the red I used for the cupcakes to get a pretty pink colour.

2. Pipe or spoon the icing on top of the cupcakes and top with some sprinkles if you like, I found these cute little princess sprinkles in Tesco which I thought looked perfect for Valentines Day, and there you have it!

Will you be baking any treats for Valentines Day beaut's? 

Easy Nutella Brownies

Hey beaut's!

Nutella....arhhhh my love, my best friend, my everything.....well in food terms anyway! Today I have such a simple yet scrumptious recipe for you that will knock your Nutella loving socks off, thats right I have combined my love for brownies with my love for Nutella and the result is pretty epic!

What You Will Need

80 grams of unsalted butter

100 gram of light brown sugar

3 medium eggs

2 teaspoons of vanilla extract

1 400 gram tub of Nutella

1/2 teaspoon of salt

100 grams of plain flour

How To

1. Preheat your oven to gas mark 4 or 350°F (177°C) and line or grease your brownie tray.

2. In a bowl, beat together the butter and brown sugar until smooth then add in the vanilla extract, eggs and 3/4 of the tub of Nutella and mix again until combined. I recommend using a hand held whizzer or standing mixer for this because the Nutella is quite thick and sticky so it's hard to hand mix with a wooden spoon - unless you want an arm workout of course.

3. Once all of your wet ingredients have been well combined pop in your salt and flour and mix again until smooth.

4. Pour the brownie mixture into your tray and with the remaining Nutella your going to want to pop teaspoon blobs of it on top of the brownie mixture then use a knife to swirl it all through the mixture.

5. Bake in the oven for 30-35 minutes until a knife comes out clean or you can take it out a tiny bit earlier for a more fudgy brownie which is what I like to do sometimes!

6. Leave to cool completely before chopping into small or big brownies bites, dust with a little icing sugar and voila!!!

These are honestly the BEST brownies I've ever made, they taste amazing and doing the extra Nutella swirl through the mixture ensures each brownie has extra Nutella goodness within it, yum!

Gingerbread Cupcakes Recipe

Hey beaut's!

After going though an extremely crappy time over the last month and a half I decided to get back in the kitchen and do some baking, my kitchen is my happy place and baking is something I absolutely love to do, not only do I get a tasty treat at the end of it but it's so therapeutic for me so it seemed fitting to whip up a batch of my yummy gingerbread cupcakes. I actually posted my recipe of these back in 2016 but it was a very Christmassy post and I've tweaked the recipe ever so slightly now so I thought I'd share my updated version!

What You Will Need For The Cupcakes
Half a cup of granulated sugar
Half a cup of Stork with Butter, softened
Half a cup of black treacle
2 eggs
2 cups of plain flour
1 teaspoon of bicarbonate of soda
1 and a half teaspoons of ground ginger
Half a teaspoon of ground cinnamon
Half a teaspoon of ground allspice
Three quarters of a cup of water

What You Will Need For The Icing
240g Stork with Butter, softened
400g icing sugar, sifted
2 teaspoons of vanilla extract
4 tablespoons of milk
Sprinkles/Mini Gingerbread Men to decorate (optional)

How To - Cupcakes
1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
2. In a large mixing bowl, beat the granulated sugar, butter, black treacle and eggs together with an electric whizzer until well combined.
3. Then add in your flour, bicarbonate of soda, ginger, cinnamon and the allspice, the mixture will become super thick and then thats the time to add in your water, this loosens everything up and makes such a smooth batter.
4. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 20 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing
1. In a large bowl, beat the butter with an electric whizzer for around 5 minutes or until the butter has turned super pale and smooth, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix for another 5 or so minutes until smooth. Then pop in the vanilla extract and a couple of tablespoons of milk if you feel your butter cream is a bit stiff.
2. Pipe or spoon the icing on top of the cupcakes and top with some sprinkle if you like, I found these cute little gingerbread sprinkles in the baking section in Home Bargains!

These cupcakes where so incredibly easy to make and they taste and look so good, the cupcake itself is super light and moist and the buttercream really levels out the amount of spice within the cupcake. If your a lover of gingerbread then you HAVE to make these bad boys!