A delicious sponge filled with fragrant ginger, cinnamon and treacle, drizzled with coffee syrup and topped with icing and marzipan decorations, this is an ultimate festive sweet treat. If you don’t like Marzipan, you can also do this with modelling chocolate or sugar paste. To get the gingerbread shade, Juliet mixed orange and brown food colourings together, feel free to use any colourings you’ve got.
Make your decorations in advance if you like – to make these simply roll out the marzipan using guide sticks if you have them, to the thickness of about 4/5mm and cut out your shapes.
Add little outlines, details or faces by piping this with white royal icing and leave these to dry out on a board dusted with icing sugar. You can do these while the cakes are baking if you like but they're a little soft or wet when handling them and putting them onto the cakes.
Preheat the oven to 180°C, fan 160°C, gas 4.
Line your cupcake tin with baking cases
Sift or whisk together the flour, baking powder and spices to combine
Cream the butter, sugar, treacle and ginger on medium speed for a few minutes until pale and fluffy
Add the eggs one at a time combined
Add the flour and buttermilk in increments of 3, flour then buttermilk until all mixed in.
Divide between the cupcake cases and bake for 18-20 mins or until risen, springy and a skewer comes out clean when inserted into the middle of the sponges. Leave to cool in the tins, pierce all over the sponges with the skewer to aid soaking with the syrup which we'll make once the cakes go in the oven.
Make the coffee syrup by combining the coffee and sugar in a bowl and stirring in the boiling water until everything has dissolved.
Drizzle or brush the coffee syrup evenly over all the cakes. Leave to cool completely on a wire rack if you have one.
Cream the butter until it's really soft and creamy. Add the icing sugar, a quarter at a time, with the mixture on slow. Once the powdered sugar has blended up, whip up the speed to high for a minute to make it very light.
Stir in the cream cheese on slow until all amalgamated, then place into your piping bag, I’m using a large 1cm round nozzle but you can use a star nozzle if you prefer or just snip the bag, or if you don’t wish to pipe them you can spread buttercream with a small crank handled palette knife. Top with the little marzipan shapes.
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