Gingerbread Caramel Cupcake
Spooky season is officially here and it's time to celebrate!
Bursting with autumnal spices and topped with a sweet caramel buttercream icing, these cupcakes will make the perfect sweet treat for any spooktacular party!
Ingredients
For the cupcakes:
- 250g unsalted butter
- 375g light brown sugar
- 3 eggs
- 1tsp vanilla extract
- 500g plain flour
- 2tbsp ground ginger
- 1tbsp baking powder
- 1tsp cinnamon
- 1/4tsp nutmeg
- 354ml evaporated milk
For the caramel buttercream:
- 60g unsalted butter
- 300g dulce de leche caramel
- 500g icing sugar, sieved
- 1tbsp milk
For the decorations:
- Co-operative Skull Gingerbread biscuits
Equipment
- 12 hole cupcake tin
- Icing bag
- Preheat the oven to 180C/fan 160C/Gas Mark 4. Line the cupcake tin with cases.
- Using an electric or handheld manual whisk, beat the butter with the light brown sugar until fluffy. In a separate bowl, sieve together the plain flour, ground ginger, baking powder, cinnamon and nutmeg.
- Add the eggs one by one to the butter and sugar mix, adding a spoonful of the flour mix after each one to stop it from curdling. Once all the eggs are incorporated, alternate between the flour mixture and evaporated milk until both are all mixed in leaving a smooth cake mixture.
- Using an ice cream scoop or two teaspoons, split the cake mixture between the cupcake cases and then place in the preheated oven for 20 minutes or until a skewer inserted comes out clean. Remove to cool.
- Whilst they're in the oven, make the icing. In a bowl, beat all of the icing ingredients in a bowl until completely smooth.
- Once the cupcakes are completely cool, pipe swirls of the icing onto each cupcake and top with a Co-Operative skull gingerbread biscuit.
- Make a cuppa, kick your legs up and enjoy this little moment of joy!
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