The festive holidays are all about eating and everywhere smelling like cinnamon. These cupcakes fulfill both of those needs and were perfect for our festive afternoon. They have a slight spice to them but are so light and airy.
75g unsalted butter, softened
100g caster sugar
1 large egg
1 large egg yolk
175g all-purpose flour, or plain flour
1tbsp cocoa powder
1 1/4tsp ground ginger
1tsp ground cinnamon
1/2tsp ground nutmeg
1tsp baking soda
120g soft butter
200g icing sugar
1 tsp salted caramel flavouring
Preheat the oven to 175˚C/350˚F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
In a clean, large bowl cream the butter with the sugar. Add the egg and egg yolk.
In the same bowl, sift together the flour, baking powder, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
Spoon the batter evenly into the cases. Bake for 20 mins or until slightly springy to the touch.
Allow to cool for a few mins in the pan and transfer to a wire rack to cool.
For the buttercream: Cream the butter in a clean, large bowl until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the salted caramel and the milk and cream until combined.
Use a piping bag to pipe the buttercream onto the cupcakes and decorate with green and red wreaths.