GINGERBREAD CUPCAKES

Today is the Gingerbread´s day in Sweden. It was the gingerbread brand Annas Pepparkakor who instituted the day. The reason it was chosen today is because Anna has name day on the 9th of December. As many of the Swedish Christmas traditions, it is believed that gingerbread originated in Germany, more specific in Nuremberg. Gingerbread biscuits were often baked by nuns, and were sold as a medicine for various ailments in pharmacies. The Union King Hans of Sweden, Norway and Denmark who reigned between the years 1497 and 1501 was often in a very bad mood and had the reputation of occasionally being a real dragon. He was ordained gingerbread by his doctor when rumors said that you become kind if you eat them. Data from the pharmacy in Copenhagen shows that it was sent several kilos of gingerbread to the Royal Castle and to King Hans. It was here where the myth was born that you become kind when you eat gingerbread.

8 big cupcakes
40 minutes
415 kcal per cupcake


Ingredients

• 3 eggs
• 1 dl granulated sugar
• 1 dl light muscovado sugar
• 75g butter
• 0,5 dl sour cream
• 3 dl flour
• 1,5 tsp baking powder
• 2 tsp gingerbread spice mix

Frosting:

• 50 g butter (room temperature)
• 100g cream cheese
• 3 dl powdered sugar
• A few gingerbreads crushed (optional)

Method

1. Melt the butter.
2. Beat the eggs and sugar light and fluffy.
3. Add the melted butter and sour cream.
4. Sift the flour mixed with the baking powder and the gingerbread spice mix.
5. Mix to a smooth batter.
6. Pour the mixture into molds (fill 2/3 of the mold) and bake at 200 degrees for 15-20 minutes, or until a toothpick inserted in cupcakes comes out clean.
7. Allow to cool.
8. Frosting: Stir or whisk together the butter, cream cheese and powdered sugar until a smooth cream.
9. Pipe or spread the frosting on each cupcake, then top with the crushed gingerbread.