Baker: Gabriella Morelli 

Makes: 12 

Prep time: 30 min

Bake time: 18-20 mins

Flours used: Matthews Cotswold Organic Self Raising



  1. Preheat the oven to 180°C/160°C fan/gas4.
  2. Mix all the dried ingredients in a large mixing bowl. 
  3. Add the wet ingredients and whisk until well combined.
  4. Divide the mixture between 12 muffin cases and bake for 18-20 mins.
  5. In the meantime make the frosting. With an electric mixer whisk the butter for 5 mins then add half of the icing sugar and beat for few mins. Add the remaining sugar and beat for another 2-3 mins. Now add the milk and vanilla and beat until well combined.
  6. Add the buttercreams to a piping bag fitted with any noozle of your choice.
  7. Pipe the buttercream onto the cupcakes. 
  8. Top the cupcakes with the gingerbread man cookies.
  9. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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