Gingerbread Cupcakes with Salted Caramel Icing

AuthorBobCategoryDifficultyIntermediate

These cup cakes were made by our daughter, Emily. Light, attractive and delicious.

Gingerbread Cupcakes with Salted Caramel Icing

Yields12 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Cupcakes
 140 g Unsalted Butter
 200 g Caster Sugar
 60 g Black Treacle or Gravy Browning
 60 g Golden Syrup
 2 Eggs
 2 Egg Yolks (additional)
 300 g Plain Flour
 1 tsp Ground Ginger
 1 tsp Ground Nutmeg
 2 tsp Baking Powder
 1 tsp Salt
 240 ml Warmed Milk
Icing
 125 g Caster Sugar
 80 ml Double Cream
 0.50 tsp Salt
 1 tsp Vanilla Essence
 160 g Salted Butter (softened)
 200 g Icing Sugar
 2 Ginger Biscuits (crumbed)

Cupcakes
1

Preheat oven to 190º/Gas Mark 5. Place paper muffin cases into a 12 hole muffin tray.

2

Beat the butter & sugar together in a bowl until light & creamy. Beat in the treacle, syrup, eggs & egg yolks until well combined.

3

In a separate bowl, add the flour, ginger, nutmeg, baking powder & salt. Add half of this flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk, & beat until well combined.

4

Spoon the mixture equally into the muffin cases & bake for 20-25 minutes, or until well risen & lightly firm to the touch. When cooked remove the cakes from the tin & set aside to cool on a cooling rack.

Icing
5

Heat the caster sugar & 4 tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat & cook the caramel for 2-3 minutes, or until golden & slightly thickened. Remove the pan from the heat immediately & stir in the cream. Finally stir in the salt & vanilla & set aside to cool completely.

6

Cream the butter & icing sugar together for at least 4-5 minutes, then beat in the caramel mixture. When combined, pipe or spread the icing over the cupcakes, & sprinkle with ginger biscuit crumbs.

Ingredients

Cupcakes
 140 g Unsalted Butter
 200 g Caster Sugar
 60 g Black Treacle or Gravy Browning
 60 g Golden Syrup
 2 Eggs
 2 Egg Yolks (additional)
 300 g Plain Flour
 1 tsp Ground Ginger
 1 tsp Ground Nutmeg
 2 tsp Baking Powder
 1 tsp Salt
 240 ml Warmed Milk
Icing
 125 g Caster Sugar
 80 ml Double Cream
 0.50 tsp Salt
 1 tsp Vanilla Essence
 160 g Salted Butter (softened)
 200 g Icing Sugar
 2 Ginger Biscuits (crumbed)

Directions

Cupcakes
1

Preheat oven to 190º/Gas Mark 5. Place paper muffin cases into a 12 hole muffin tray.

2

Beat the butter & sugar together in a bowl until light & creamy. Beat in the treacle, syrup, eggs & egg yolks until well combined.

3

In a separate bowl, add the flour, ginger, nutmeg, baking powder & salt. Add half of this flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk, & beat until well combined.

4

Spoon the mixture equally into the muffin cases & bake for 20-25 minutes, or until well risen & lightly firm to the touch. When cooked remove the cakes from the tin & set aside to cool on a cooling rack.

Icing
5

Heat the caster sugar & 4 tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat & cook the caramel for 2-3 minutes, or until golden & slightly thickened. Remove the pan from the heat immediately & stir in the cream. Finally stir in the salt & vanilla & set aside to cool completely.

6

Cream the butter & icing sugar together for at least 4-5 minutes, then beat in the caramel mixture. When combined, pipe or spread the icing over the cupcakes, & sprinkle with ginger biscuit crumbs.

Gingerbread Cupcakes with Salted Caramel Icing

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