Gingerbread cupcakes with a creamy toffee frosting- so festive!
For the cakes:
150g soft spread/butter
150g soft brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
a pinch of nutmeg
1 tablespoon milk
For the frosting:
50g soft brown sugar
3 tablespoons milk
200g icing sugar
a pinch of cinnamon
Preheat the oven to 180C(160C for fan ovens)
Cream the butter and sugar until they are fluffy
In a separate bowl, sift the flour and spices together
Add the eggs one by one, adding some flour mix between each to prevent mixture from curdling
Stir in the milk and then spoon into cupcake cases
Bake for 16-20 minutes or until the cakes spring back when touched
For the frosting: Put 50g of the butter with the sugar in a pan and cook over a low heat until melted. Add 2 tablespoons of milk and stir in to form a toffee sauce and then leave to one side to cool down - you want it room temperature.
Beat the butter until smooth and then gradually sift in icing sugar, stirring as you go. Add the cooled toffee sauce and mix until thoroughly combined. If the mixture is too stiff, add an extra splash of milk.
Pipe onto cupcakes and decorate. I used these super cute gingerbread toppers from Sainsbury's but you could just as easily crumble up some ginger biscuits, embellish with some Christmassy sprinkles or even (if your feeling crafty) make your own mini gingerbread men from fondant or royal icing!