Ginger and Salted Caramel Cupcakes

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

1/4tsp salt

1tsp baking soda

125ml milk

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. 



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s