Gingerbread cupcakes with

brandy butter & salted caramel
Paul Merry - Food Development Director
Prep time: 
30 mins
Cook time: 
15-20 mins
Gingerbread Cupcakes
  • 150g Butter
  • 225g Light Brown Sugar
  • 100g Golden Syrup
  • 100g Treacle
  • 2 Eggs
  • 100g Sour Cream
  • 1 tsp. Vanilla Extract
  • 300g Self-Raising Flour
  • 5 tsp. Ground Ginger
  • 2 tsp. Ground Cinnamon
  • 2 tsp. Mixed Spice
  • 1 tsp. Bicarbonate of Soda


Salted Caramel Sauce
  • 50g Light Brown Sugar
  • 50g Caster Sugar
  • 80g Butter
  • 100ml Double Cream
  • 1 tsp. Salt


Brandy Butter Icing
  • 400g Butter
  • 250g Icing Sugar
  • 3 tbsp. Brandy


Gingerbread Cupcakes
  1. Preheat oven to 180C
  2. Line 12 hole cupcake tin with cases
  3. Place the butter, sugar, golden syrup and treacle in a saucepan on a low heat and leave to melt together and gently simmer
  4. Once the sugar has dissolved and its bubbling remove from the heat and leave to cool
  5. Once cool whisk in the eggs one at a time (make sure it’s cool - you don’t want to end up with scrambled eggs!!)
  6. Mix in the sour cream
  7. Finally Sift in the dry ingredients and mix together
  8. Spoon the mixture into the cupcake cases
  9. Bake for 15 minutes until they spring back to touch


Salted Caramel Sauce
  1. Put the sugars in a heavy bottomed pan with a couple of tablespoons of water and gently heat - don’t stir just swirl to make sure the sugar dissolves evenly.
  2. When its bubbling away and a beautiful golden caramel colour take off the heat and whisk in the butter, it will really bubble up at this point
  3. Once the butter is completely melted into the sugar slowly pour in the cream whilst whisking
  4. Stir in the salt and leave to cool


Brandy Butter Icing
  1. Soften the butter, then add the icing sugar and brandy and cream together



Once your cupcakes are cool, cut out little holes in the middle of each cupcake and fill generously with the salted caramel sauce. Alternatively fill a piping bag (fitted with an injector nozzle or small nozzle) with the salted caramel and inject it into the centre of the cupcake. Ice your cupcakes with the brandy butter icing and then dust with a little bit of cinnamon.