Christmas Gingerbread Cupcakes
by vivian is too busy
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Ingredients: 250ml of milk, 60g of honey, 300g of all-purpose flour, 150g of almond powder, 15g of baking powder, 3 tablespoons of cocoa powder, 1 teaspoon of cinnamon powder, 1 teaspoon of ginger powder, 1 teaspoon of clove powder, 1/2 of nutmeg powder Teaspoon, 150g softened butter, 120g brown sugar, 3 eggs, 150g chocolate, 100g light cream, a little salt,
2. Heat the milk and honey at a low temperature until it boils, pour it into a measuring cup and set aside
3. Mix all powders and salt together in a larger container and mix well
4. After the butter has softened at room temperature and brown sugar, put it in a whisk at low speed and beat until fluffy and white, then add 3 eggs in batches
5. Alternately add 2 and 3 into the 4 li of the beating, mix thoroughly and pour into the abrasive tool, tap to release the bubbles
6. Bake at 180 degrees for 25 minutes. After cooling and standing still, carve out the shape with a liking mold
7. Ganache production: 100ml light cream, 150g dark chocolate,
8. Heat the whipped cream to 80 degrees, pour into the melted dark chocolate, and stir smoothly. Spread on the cake after cooling for 10 minutes
9. Christmas! Don't eat gingerbread, don't eat cake, eat gingerbread cake! !
