A few weeks ago, while I was paying for my groceries, the cover of the Coles Supermarket Christmas Magazine caught my eye. It had a picture of a Gingerbread Man Christmas Tree on it, which I thought was a fantastic idea! So I picked up a copy and took it home, to read more about it, as I knew I could make a gluten and dairy free version of it.
These cupcakes have the most wonderfully soft and fluffy texture. I’ve added some cocoa powder to the mix, as this really compliments the warm spices beautifully. Now, what can I say about the white chocolate buttercream? It’s sweet, rich and decadent, just what the holiday season is all about right? And the finishing touch is of course, a cute little gingerbread man placed on top!
For accurate cup measurements, I sift the potato starch, cocoa powder and icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Recipe Update: Over the last year or so I’ve been going through and updating my older recipes to include ounce and cup measurements. As I’ve been going through the recipes, there have been a few that I’ve decided to rework and improve on their texture. Compared to how I used to do things 3 years ago, I now blend my flour combinations and ratios differently. I hope you enjoy the new and improved version of this recipe.
Makes 14 Cupcakes
64g (2.3 ounces or ½ cup) superfine white rice flour
44g (1.6 ounces or ¼ cup) potato starch
32g (1.1 ounces or ¼ cup) tapioca starch
28g (1.0 ounce or ¼ cup) corn starch
27g (0.9 ounces or 3 tablespoons) superfine brown rice flour
5g (0.2 ounces or 1 tablespoon) cocoa powder
1¼ teaspoons (6.25ml) ground ginger
1 teaspoon (5ml) ground cinnamon
½ teaspoon (5ml) ground nutmeg
½ teaspoon (5ml) allspice
¼ teaspoon (1.25ml) xanthan gum
¼ teaspoon (1.25ml) salt
125ml (½ cup) warm dairy free milk of choice
1 teaspoon (5ml) bicarbonate of soda (baking soda) sifted
84g (2.9 ounces or ⅓ cup plus ½ tablespoon) gluten and dairy free butter
88g (3.1 ounces or ½ cup) light muscovado sugar or light brown sugar
125ml (½ cup) treacle or molasses
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon (5ml) pure vanilla extract
White Chocolate Buttercream Frosting
288g (10.1 ounces or 2 cups) soft icing sugar, sifted (I use this brand)
112g (4.0 ounces or ½ cup) gluten and dairy free butter of choice
1 tablespoon (15ml) dairy free milk of choice
100g (3.5 ounces or a slightly heaped ½ cup) gluten and dairy free white chocolate, melted and cooled slightly (I use this brand)
Red food colouring
14 gingerbread men or women (recipe found here)
Preheat the oven to 160C and line 2 x 12-hole muffin tins with 14 liners.
Sift all the dry ingredients together and set aside.
Next, heat the milk to between 41C-46C (105F-114F) and then add the sifted bicarbonate of soda (baking soda). Mix until combined and set aside.
In a bowl of a stand mixer, fitted with the paddle attachment, cream the butter and muscovado sugar on a low speed until light and fluffy, scraping down the sides when necessary.
Now add the molasses, whole egg, egg yolk and vanilla. Continue to mix on a low speed until combined, scraping down the sides when necessary.
Add about half of the flour and mix on low speed until just combined, before adding the remaining flour, scraping down the sides when necessary.
Give the milk a quick stir before gradually pouring it into the batter and continue mixing on a low speed. This batter is a little runnier compared to a normal cupcake batter. But that’s ok, as it’s supposed to be like this, so continue mixing until combined.
Using an ice cream scoop, add one level scoop to each cupcake liner. As this recipe only makes 14 cupcakes, it is necessary to ¾ fill the empty spaces with water which surround the two lone cupcakes, to ensure they bake evenly. Bake for approximately 18-20 minutes, or until a toothpick comes out clean or with a few moist crumbs on it, when inserted in the middle.
Once cooked, allow them to cool in the tin for a couple of minutes before transferring them to a wire rack, to cool completely.
To make the white chocolate buttercream frosting, add the icing sugar, butter and milk to a bowl. Using a handheld mixer, start mixing on a low speed, until combined. Next, pour in the cooled melted white chocolate, then turn up the speed and continue to beat, until light and fluffy.
Use a small, food safe, paintbrush to draw 4 lines of food colouring on the inside of the piping bag, fitted with a Wilton 1M nozzle.
I find the easiest way to fill a piping bag is to place the bag in a tall glass and then fold the bag over the edge.
To start piping, first hold the bag in a vertical position over your cupcake. Then, applying a constant and even pressure, start piping from the outside edge and move in one fluid motion as you pipe a circle around the border of the cupcake. As you near the point where you started, continue in an ever-decreasing circle as you move inside, making sure that you overlap your first circle to create an upward spiral. When you reach the top of your spiral, in the centre the cupcake, it’s very important that you stop and release the pressure on the bag, before you lift up.
Finally, place a gingerbread man or woman on top. My gingerbread man measured 7½cm or 3 inches. The measurements were taken from the top of his head to the tip of his toe.
Arrange the cupcakes on a cupcake stand or festive plate.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8