A festive twist on the classic cupcake.
For the cupcakes
- 140g/5oz unsalted butter
- 200g/7oz golden caster sugar
- 60g/2¼oz black treacle
- 60g/2¼oz golden syrup
- 2 free-range eggs, plus 2 free-range egg yolks
- 300g/10½oz plain flour
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 2 tsp baking powder
- 1 tsp salt
- 240ml/8½fl oz milk, warmed
For the salted caramel buttercream
- 125g/4½oz white caster sugar
- 80ml/2½fl oz double cream
- ½ tsp salt (or to taste)
- 1 tsp vanilla extract
- 160g/5¾oz salted butter, softened
- 140g/7oz icing sugar
- 1 tsp lemon juice
- Zest of 1 orange
- Preheat the oven to 190C/375F/Gas 5. Line two 12-hole muffin tray with 15 paper cases.
- Start by creaming the butter and sugar. Beat in the treacle, syrup, eggs and egg yolks until well combined.
- In a separate bowl, sift and mix the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then gradually beat in half of the warm milk. Add the rest of the flour mixture and the remaining milk. Beat until combined.
- Spoon the mixture into the muffin cases. Bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool.
- For the salted caramel and orange zest buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thicker. Remove the pan from the heat immediately and stir in the cream carefully - the caramel may splutter. Stir in the salt and vanilla and set aside to cool completely.
- Cream the butter and icing sugar together with the lemon juice and zest of 1 orange until really combined, then beat in the caramel. The icing can now be spread or piped over the cooled cup cakes.
- Sprinkle with a little extra flaked sea salt.