Caramel Gingerbread Cupcakes

Ingredients

• 250 ml double cream
• 250 g caster sugar
• 125 ml water
• 1 heaped tsp cinnamon
• a good pinch of ginger
• 1/2 tsp vanilla extract
• a good pinch of salt
• 110 g unsalted butter
• 110 g brown sugar
• 220 g golden syrup
• 150 ml milk
• 1 large egg
• 220 g self raising flour
• 1 heaped tsp ginger
• a good pinch of nutmeg
• a good pinch of cloves
• 125 g soft unsalted butter
• 330 g icing sugar
• zest of 1 orange
• 2-4 tbsp brandy

Method

1. Combine 250 ml double cream with 1 heaped tsp cinnamon, a pinch of ginger, mixed spice, vanilla extract, and salt. Mix well and set aside.
2. In a saucepan, heat 250 g caster sugar with 125 ml water over medium heat until deep amber color is reached.
3. Slowly pour the warm cream mixture into the caramel, stirring quickly, then add half a teaspoon vanilla and a pinch of salt. Stir and pour into a bowl to cool.
4. In another saucepan, melt 110 g unsalted butter with 110 g brown sugar and 220 g golden syrup over low heat until fully combined.
5. In a bowl, whisk 150 ml milk with 1 large egg. Add to the melted butter mixture and stir.
6. Sift in 220 g self-raising flour with 1 heaped tsp ginger, 1 heaped tsp cinnamon, nutmeg, and cloves. Mix until smooth.
7. Divide the batter into cupcake cases and bake at 170°C (fan) for about 20 minutes until risen and springy.
8. Prepare buttercream by beating 125 g soft unsalted butter until fluffy, then gradually add 330 g sifted icing sugar.
9. Add zest of 1 orange and 2-4 tbsp brandy (or orange juice) to the buttercream, mixing until smooth and desired consistency.
10. Once cupcakes are cooled, core the centers with an apple corer and fill with caramel.
11. Pipe buttercream on top of each cupcake using a piping bag fitted with a 1m nozzle.
12. Drizzle additional caramel over the buttercream and sprinkle with gold glitter.
13. Decorate with gingerbread men or other festive decorations.