As I am a self-proclaimed lover of baking, sometimes I surprise myself with the seemingly everyday baking things that I have never made. Like gingerbread.
Okay, and while we are on this subject, I have never made an apple pie. I am quickly going to change this.
I guess that sometimes I get my favourite things to make (and eat), and forget to branch out and try different things. But this is one thing that creating eat sweet. by carla sue has inspired me to do…I like to bake new things to share them with you! Wow. Now I’m rhyming. Okay, let’s get talkin’ about the cookies!
I have started relief (substitute) teaching this year, and while it was pretty scary to start off with, I can now say that I love it! Sure, there are still some days when I come home exhausted and frustrated, but for the most part I enjoy my job. One thing that I had expected for this year, being my first year teaching, was to get sick a fair bit. And this week, the first one hit…laryngitis! As my voice is something pretty essential for my job, it meant that I had to say no to a couple of days work and stay home. So, on my first day home I didn’t really feel like laying around on the couch watching movies (don’t worry, I did this on the second day that I was home…helloooooooo Disney!). Instead, I decided I felt like baking.
So with a whole day of no plans, I could spend as much time as I wanted playing around in the kitchen. Oh, so much fun!
Before I share this recipe with you (okay, well it’s more of a how-to, rather than a recipe), I do have something to admit. Technically, I STILL actually haven’t made gingerbread. But I have baked it, and decorated it! It just so happened that we had some pre-made dough in the fridge, and I couldn’t let it go to waste. But, I promise that I will make it from scratch next time!
And seeing as I had plenty of this gingerbread dough, I just couldn’t resist. I HAD to make some gingerbread men too.
Gingerbread Cupcake Cookies
1 batch of baked gingerbread cupcake-shaped cookies (there are some wonderful recipes you can use, such as this one)
1 egg white
1 1/2 – 2 C icing sugar
1 tsp vanilla essence
Pink food colouring
Blue food colouring
1. In a glass bowl, beat egg whites until soft peaks form.
2. Add the vanilla essence, and gradually beat in the icing sugar until the correct consistency for piping is achieved.
3. Place 1/3 of the royal icing mixture into a separate bowl, so that you now have two bowls of icing.
4. Add 1-2 drops of pink food colouring to the bowl with 2/3 of the mixture, mix well. Add 1-2 drops of blue food colouring to the second bowl. Mix well.
5. Place the pink icing into a piping bag with a small round tip, and use this to pipe around the outside of the top of the cupcake cookies.
6. Place the blue icing into a separate piping bag (or clean the one you have just used) with a small round tip, and pipe around the outside of the cupcake ‘case’ on the cookie. Add stripes.
7. Place the remaining pink icing back into the bowl and cover with plastic wrap.
8. Set aside the cookies until the royal icing is set.
9. Uncover the pink icing and gradually add small amounts of water until the icing is a consistency of a thick syrup, and set aside for a few minutes.
10. Stir pink icing mixture gently, then place into a squeezie bottle.
11. Gently squeeze a small amount of icing into the middle of the pink outline on the cookies, and use a skewer or toothpick to spread it around the top of the cookie, right to the piped outline.
12. Cover the pink section of the cookie with sprinkles. Set aside cookies to set.
Recipe yields 12-15 cookies.