How to Make Mini Gingerbread House Cupcakes

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Christmas goes miniature this year, with these totally adorable mini gingerbread house cupcakes! This fun twist on a Christmas classic, the gingerbread house, is a great way to try out making gingerbread, paired with a reliable favourite, the humble cupcake!

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You will need

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White Non-Stick Rolling Pin 33cm

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Metal Piping Tips 12 Pack

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Wilton 12-Inch Disposable Decorating Bags 24 Pack

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Betty Crocker Velvety Vanilla Buttercream Style Icing 400g

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Rainbow Dust Pearlescent White Sugar Crystals 50g

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How to make

For the Gingerbread

125g Butter

110g Dark Brown Sugar

1 egg yolk

375g Plain Flour

1 teaspoon Bicarbonate of Soda

3 teaspoons Ground Ginger

175g Golden Syrup

To Decorate

Batch of cupcakes

Vanilla frosting or buttercream

White/clear edible sugar crystals

Royal icing

Step 1

Pre heat oven to 180 degrees C or 160 degrees C for Fan assisted.

Step 2

Beat butter, sugar and egg with mixer until smooth.

Step 3

Stir in sifted dry ingredients and syrup in 2 batches. Divide into workable amounts.

Step 4

Roll out in between 2 lots of parchment to 5mm thickness.

Step 5

Cut out a set of house templates (remember there are some shapes that require 2 pieces).

Step 6

Place the sheet with the cut out templates on an oven try and bake.

Step 7

Remove from the oven, recut around the templates if their shape has distorted while baking.Wait to cool

Step 8

Fix together with royal icing and pipe extra decoration on the roof and front if you wish. Leave to set.

Step 9

Pipe your buttercream or frosting onto your cupcakes using whatever style you prefer – we chose to use a ruffled tip.

Step 10

Top your cupcake with one of your mini gingerbread houses and finish off with a sprinkling of sugar crystal 'snow'.

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