December is the month when I get all crafty and feel like spending more time in the kitchen than I normally do. I love making a trip to Ikea to get inspired for seasonal decoration! This Christmas I felt like sticking to the traditional holiday colors red, white and green. I also wanted to give this gingerbread cupcake recipe a try. I am very pleased how the cupcakes turned out (recipe below).


Dish towels, napkins, glasses, candle, two-tone string and cupcake cases: all from Ikea








You will need:

75 gr unsalted butter
100 gr sugar
125 ml black molasses
1 large egg
1 egg yolk
175 gr plain flour
1 tbsp cocoa powder
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground gingerbread spice
1/2 tsp ground nutmeg
1/4 tsp salt
1 tsp baking soda
125 ml hot milk

For the buttercream:

240 gr softened butter
400 gr icing sugar, sifted
2 tsp vanilla extract
4 tbsp milk

Preheat the oven to 175 C (350 F) and pop cupcake cases in a cupcake tin. In a large bowl, cream together the butter and sugar. Add the molasses, the egg and egg yolk.

In a separate bowl, sift in the flour, cocoa powder, ginger, cinamon, gingerbread spice, nutmeg and salt. Carefully heat up the milk and dissolve the baking soda.

Add the flour mixture to the creamed butter mixture and stir until combined. Stir in the hot milk mixture. Spoon the batter evenly into the cases and bake for 20 minutes or until slightly springy to the touch. Allow to cool on a wire rack.

While the cupcakes are cooling, make the buttercream. Cream the butter in a large bowl until smooth, gradually adding the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined. Spoon the buttercream into a large piping bag fitted with a large nozzle. I then topped the cupcakes with red currant berries, chocolate chips and fresh peppermint leaves.