Sticky Ginger Christmas Cupcakes
Impress your friends and family with these very sticky ginger Christmas cupcakes! The secret ingredient is a toffee sauce mixed in with the icing which is AH-MAZING!
Servings Prep Time
12cakes 10minutes
Cook Time
15-20minutes
Servings Prep Time
12cakes 10minutes
Cook Time
15-20minutes
Instructions
  1. Preheat the oven to 180°C / 160°C fan / 350°F / gas 4 and line a 12 hole muffin tray.
  2. Cream together the butter and sugar until everything is combined and is nice and fluffy.
  3. Add the eggs and mix until everything is combined.
  4. Add the flour and baking powder and mix on a medium speed until everything is combined.
  5. Add the ginger and mixed spies and stir into the mixture.
  6. Dust 55g of the fudge pieces and in self raising flour and add to the mixture, stir in.
  7. Divide the mixture evenly between the cases and weigh out 20g of the fudge pieces then sprinkle them on top of the cakes.
  8. Bake in the oven for 15-20 minutes.
  9. While your cakes are cooking make the toffee sauce. Add all the ingredients to a saucepan and keep stirring until everything has dissolved and turned into a toffee colour, until it starts to bubble.
  10. Pour it into a jug so it cools down quicker.
  11. Take your cakes out the oven an place them on a wire rack to completely cool.
  12. While your cakes are cooling make your frosting. Place margarine into the bowl and sift the icing sugar, you may have to do this in batches as there is quite a lot.
  13. Once all the icing sugar has all been sifted, on a low speed start to whisk it up and gradually up the speed until you have a thick paste.
  14. Add 3 tbsp of toffee sauce and stir in so it loosens the mixture.
  15. Pick a nozzle of your choice and add a bit of frosting to your piping bag followed by a big dollop of toffee sauce then some more frosting.
  16. Pipe the frosting quite high on your cake, decorate with little gingerbread men and Christmas sprinkles.
  17. Serve and enjoy!