Pebernoedder (Pepper Nuts) cupcakes

• 120g plain flour
• 140g caster sugar
• 1 1/2 tsp baking powder
• 1/2 tsp ginger
• 3/4 tsp cardamom
• 1/2 tsp cinnamon
• 1 good pinch white pepper
• 1/4 grated nutmeg
• 40g unsalted butter (soft)
• 120ml milk
• 1 egg

Preheat oven to 170 degrees Celsius.

Put in a bowl the flour, sugar, baking powder, all the spices and the butter and mix until it forms a slightly dry breadcrumb like mixture.

Add the milk and beat again until just combined.

Add the egg and beat again for a few minutes until the mixture is smooth.  Divide the mixture out between 12 cupcake cases and cook for 20 minutes or until golden brown and the cupcake springs back when touched.  Leave to cool.

• 250g icing sugar
• 80g unsalted butter (soft)
• 25ml milk
• couple of drops of vanilla extract
• 6 pebernoedder (pepper nuts) optional to decorate

Put the icing sugar, butter, milk and vanilla in a bowl and mix together.  The trick with frosting is the longer you beat it, the lighter and fluffier it gets, so try and beat for at least 5 minutes and then spread on top of cupcakes or pipe on to cakes.

To decorate I used crushed pebernoedder biscuits I'd made and edible gold stars but any sprinkles will do or a light dusting of cinnamon.

Pebernoedder (Pepper Nuts)

• 125g unsalted butter (soft)
• 125g caster sugar
• 1 egg
• 1 teaspoon baking soda
• 3/4 - 1tsp ginger (depending on how spicy you like it)
• 3/4 tsp cardamom
• 1/2 tsp cinnamon
• 1 good pinch of white pepper
• 1/4 nutmeg grated
• 275g plain flour

Makes around 90 biscuits.

Preheat oven to 200 degrees celcius.

Mix the sugar and the butter together until combined.  Add the egg and mix again.

Then measure out the spices with the flour and baking soda and add to the mix and form a soft dough mixture.

Divide the dough into 4 pieces and lightly roll on a surface to make a long sausage shape about 1-2cm thick.  Then cut the length into pieces about 1-2cm in size, roll each piece between your palms into a small ball and then squash slightly and place on a greased baking tray.  Do this for all the mixture.

Cook for 10-12 minutes and then leave to cool for around 20 minutes to become crisp before eating.