Gingerbread muffin wreath
About 30 minutes baking + 30 minutes decoratingeasyWhat you need: muffin tin, muffin cases, cake piping nozzles kit, cutter kit
Ingredients
Send shopping list by e-mailFor the dough
(makes about 12)
- 125 g soft butter
- 60 g honey
- 120 g sugar
- 2 eggs
- 300 g flour
- 2 tsp. baking powder
- 1 packet gingerbread spices
- 1/2 tsp. ground cinnamon
- 2 tbsp. cacao powder
- 200 ml milk
For the topping
- 120 g soft butter
- 200 g sifted icing sugar
- 1 tsp. Decocino vanilla extract
- Ground cinnamon
- 200 g cream cheese
- Green food colouring paste
Decorations
- Decocino sugar paste, red/white
- Decocino Christmas sugar sprinkles
- Decocino gingerbread sugar sprinkles
- Decocino sugar sprinkle pearls, white
- Decocino metallic spray, gold
- Cutter Kit
- Cake Piping Nozzles Kit
Preparation
Baking
- For the dough, beat together the butter, honey, sugar and eggs until foamy. Mix together the flour, baking powder, gingerbread spices, cinnamon and cacao and fold into the mixture in turns with the milk. Put muffin cases in the muffin tray, spoon in the dough and bake und at 180°C with air circulation for about 30 minutes (test for doneness with a skewer!) and leave to cool. Arrange the muffins in a circular pattern on a large plate.
- For the topping, beat the butter well; fold in the sifted icing sugar, vanilla extract and cinnamon. Beat everything together until creamy (about 10 minutes). Then briefly fold in the cream cheese using a whisk, mix in green colourant and pipe the mixture on the muffins.
- Make decorations from the fondant and just before serving, put them on the muffins together with the sugar decorations.
