At the table, we share special moments with those we love, while the aroma of cinnamon and ginger fills the air. A hot cup of tea is the perfect pairing, along with irresistible holiday cupcakes. Enjoy a Christmas tea afternoon with COSTA NOVA collections adding a special touch to your table.
INGREDIENTS
For the cupcakes
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup dark brown sugar
1/2 cup honey
Zest of 1 clementine
2 large eggs
1/2 cup milk
INGREDIENTS
For the frosting
1 cup mascarpone
1 cup cold heavy cream
3 tablespoons powdered sugar
Zest of 1 clementine
1 teaspoon vanilla extract
INSTRUCTIONS
STEP 1
Preheat the oven to 175°C (347ºF) and line a cupcake or muffin tin with paper cases.
STEP 2
In a COSTA NOVA bowl, mix the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
STEP 3
In another bowl, beat the melted butter, brown sugar, honey, clementine zest, and eggs until smooth.
STEP 4
Add the dry ingredients to the wet mixture, alternating with the milk. Fold until just combined.
STEP 5
Fill the paper cases to 2/3 full. Bake for 18–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before decorating.
STEP 6
For the frosting: beat the mascarpone, cold cream, powdered sugar, clementine zest, and vanilla until light and firm.
STEP 7
Using a piping bag, frost the cooled cupcakes. Finish with a little clementine zest on top.
STEP 8
Serve on a COSTA NOVA collection to elevate the presentation!
ENJOY!