Spiced muffin with mandrin frosting

Winter has come to Ireland and it felt like great waking up to a white world saturday morning. Ireland is not so used to the snow and therefor we seem to get a little more isolated here when the snow comes. In Sweden it kind of happens every year so people just get on with it but here the snow is a great excuse to stay in all day and bake cup cakes. I wanted something with a seasonal touch and what could be better then than a gingerbread muffin? The recipe is Swedish and is usually baked in a loaf tin but if one wants cup cakes then cup cakes it is. This recipe makes 10 muffins.

Muffins
50 grams butter
1 egg
95 grams caster sugar
100 grams plain flour
1/2tsp bread soda
1tsp ground cinnamon
1/2tsp ground ginger
1/2tsp ground cloves
80 grams sour cream

Melt the butter and put aside to cool down. Mix all dry in gredients in a bowl. In a seperate bowl whisk egg and sugar until thick and fluffy, add sourcream and butter, stir until combined. Add the dry ingredrients through a sieve and fold in gently. Fill muffin cups up to 2/3. Nake on 175C for 25 min in the middle of the oven.

Frosting
100 grams soft butter
150 grams icing sugar
2 mandrins
1 egg yolk

Beat sugar and butter until white and fluffy, add the egg yolk and zest of the mandrins, continue to beat until well combined. Add 2tbsp of freshly squeezed juice and beat again until smooth.

Spread frosting on top of the muffin and decorate with some mandrin zest.