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  • Writer's pictureLisa Nell

Gingerbread & Salted Caramel Cupcakes

These are the PERFECT flavour combination for a cupcake in winter and are wonderful for any winter birthdays you may be celebrating. I make these every winter and they go down a treat in my house.

For this recipe you will need two muffin tins, cupcake cases and a large saucepan to make caramel.

Pre-heat your oven to 190ºC.


For the cupcakes

140g Unsalted Butter

200g Golden Caster Sugar

60g Black Treacle

60g Golden Syrup

2 Whole Eggs + 2 Egg Yolks

300g Plain Flour

1 Tsp Ground Ginger

1 Tsp Ground Nutmeg

2 Tsp Baking Powder

1 Tsp Salt

240ml Milk, Warmed

For the caramel

125g White Caster Sugar

4 Tbsp Water

80ml Double Cream

1 Tsp Vanilla

1/2 Tsp Salt (I used Maldon)

160g Salted Butter, Softened

200g Icing Sugar

How I make my Gingerbread Cupcakes and Salted Caramel Frosting:

  1. Pre-heat your oven to 190ºC Fan. Line 2 muffin tins with cupcake cakes. This recipe should make between 15-17 cupcakes.

  2. First we make the cupcakes. Beat the butter and sugar together until light and fluffy. Beat in the treacle, syrup, eggs and egg yolks until well combined.

  3. In a separate bowl, sift together the flour, ginger, nutmeg, baking powder and salt.

  4. Add half of the flour mixture to the butter mixture and mix well. Then add half of the warmed milk and mix well. Repeat with the remaining flour and milk.

  5. Ensure the batter is well combined before spooning into the cupcake cases. I use an ice cream scoop to do this to ensure an even distribution of batter but not to worry if you don't have one - just use a heaped dessert spoon and you're good to go!

  6. Bake for c.20-25 minutes. Mine were done in 22 minutes.

  7. While the cupcakes are baking you can turn your attention to the caramel. Caramel is one of those baking tasks that needs nurturing and watching. You cannot do it with half of your attention. Please don't think you can.

  8. Put the white caster sugar and water in a large saucepan over a very gentle heat. You want the sugar to melt slowly. As this is a wet caramel, I suggest having a glass of water and a silicon brush handy to make sure the sugar doesn't get up the sides of the saucepan. You're looking for the solution to go from cloudy to clear. Once the sugar has dissolved (become clear), increase the heat slightly for a few minutes so the caramel can cook and colour. It should form lots of bubbles on the surface. This is good! You're looking for a golden copper colour - watch it carefully as it can quickly turn from copper to burnt in a split second. Remove from the heat and slowly, carefully stir in the cream, vanilla and salt. Transfer into a bowl and leave to cool.

  9. Next make the buttercream. Cream the butter and icing sugar together for c.4-5 minutes until silky smooth. Beat in the cooled caramel.

  10. You can choose to pipe your buttercream or ice the cupcakes with a spatula.

  11. These cupcakes go so well with a cup of tea! Enjoy!

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