Gingerbread and Caramel Cupcakes
Cupcakes made with brown sugar, ginger, cinnamon & nutmeg, topped with vanilla buttercream and a caramel drizzle.
If you’ve been following my blog, you’ll probably already know how to make cupcakes. Believe it or not, it only requires 3 extra ingredients to make these Gingerbread and Caramel Cupcakes.
Oh, and switching caster sugar to brown sugar, but it really is simple.
I’d really recommend using brown sugar for this, as white sugar just wouldn’t be the same. Think of it like this – Caramel is made from brown sugar, condensed milk and butter. Just imagine what it would taste like if you used white sugar instead, it just wouldn’t be caramel! If you’re going to do it, you’ve got to do it properly.
It’s also important to use the cinnamon and nutmeg. Although you could make ginger cupcakes with the ginger only, the taste would just not be the same. If you don’t like cinnamon, don’t let it put you off, it is more to do with the combination of the ingredients, rather than individual. Remember, these aren’t ‘cinnamon cupcakes’, they are ‘gingerbread cupcakes’, so that is what they will taste like!
I’ve kept the buttercream icing simple as I didn’t want to confuse the flavours, so I made it plain, however, a caramel drizzle is essential for the ‘ooooooooh’ factor.
You can buy ready made salted caramel from Tesco which is what I’ve done for these photographs, but if you’d prefer not to cut corners, you can make your own. I have a section in my Millionaire Shortbread recipe that tells you how to make your own caramel, you can read it here.
Here’s how I made my Gingerbread and Caramel Cupcakes
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Ingredients (makes 12 gingerbread and caramel cupcakes)
- 5oz brown sugar
- 5oz margarine
- 3 eggs
- 5oz Self raising flour
- 1 teaspoon ground ginger
- half teaspoon cinnamon
- Pinch of ground nutmeg
- 600g icing sugar
- 300g butter
- salted caramel (you can buy this ready made, I use Tesco finest, or if you’d like to make it from scratch, click here to find out how)
- Cake toppers (I got mine from Tesco)
What you’ll need to make these gingerbread and caramel cupcakes
12 Cupcake Cases
Wire Cooling Rack
Large Drop Flower Nozzle
Tip – cupcakes turn out best if the mixture goes in the oven as soon as it’s mixed, so it helps to have everything ready. Preheat the oven to 170 degrees and place 12 bun cases in a bun tin and leave on the side ready to be filled with the mixture.
1. Firstly, place margarine and sugar in a mixing bowl and beat with electric whisk or in food processor until light and fluffy.
Tip – only mix each item in for as long as you need too, being careful not to over beat your mixture.
2. Secondly, add eggs and continue to mix until combined.
3. Add flour and continue to mix until combined.
4. Ginger, nutmeg and cinnamon and mix until combined.
5. Spoon the mixture evenly into the bun cases, and place the tin on the middle shell of the oven.
6. Bake for approximately 20 minutes.
Tip – avoid opening the oven door until they are ready to take out. Check through the glass window In the oven.
Tip – when you think they are ready, you can open the oven door and press on the middle of the top of the cupcakes with your finger. If it leaves a dent in the cake, you must shut the door again swiftly and bake for longer. If it springs back up then the cupcakes are ready to be taken out of the oven.
7. When they are ready, remove the tin from the oven, and immediately remove each cupcake from the tin, placing them on a wire cooling rack.
8. Leave to cool completely before decorating.
1. Beat icing sugar and butter in a mixing bowl until it is completely mixed together and forming a smooth paste.
2. Tear off a large square of cling film and place flat on the worktop. Add your mixture to the centre and roll it up in the cling film. This will leave you with a tube-like roll of icing with a hole at either end. At one end, tightly twist the cling film to close the hole, twisting up to as far as meets the icing. At the other end, Loosely twist the cling film.
4. Loose end first, place the cling film icing roll into a piping bag with a drop flower nozzle.
Tip – I prefer a larger nozzle for this particular swirl so I used the JEM no1 B drop flower nozzle, and the mason cash 45cm piping bag which I have linked in the “what you’ll need” section above.
5. From the top of the piping bag, squeeze the icing down towards the nozzle. Test on a piece of greaseproof paper.
6. Applying pressure downwards on the piping bag, ice the cupcake from the outside in, using 3 circular motions until it all meets in the middle.
7. When you have completed your icing swirl, stop applying pressure and drop it down before lifting away.
8. Finally, drizzle the salted caramel in a side to side motion over the cupcake and complete with a cake topper.
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If you liked this Gingerbread Cupcakes recipe, you may also like my Maryland Cookie Cupcake recipe. Click here to read it.