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Sticky Ginger Christmas Cupcakes

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cakes

Ingredients
  

  • 200 g fine dark muscovado sugar
  • 200 g margarine / unsalted butter
  • 4 eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 3 tsp ground ginger
  • 1 1/2 tsp mixed spice
  • 75 g fudge pieces

Toffee sauce

  • 150 ml double cream
  • 43 g butter
  • 50 g light muscovado sugar
  • 25 g fudge pieces

Frosting

  • 220 g margarine / unsalted butter
  • 640 g icing sugar

Instructions
 

  • Preheat the oven to 180°C / 160°C fan / 350°F / gas 4 and line a 12 hole muffin tray.
  • Cream together the butter and sugar until everything is combined and is nice and fluffy.
  • Add the eggs and mix until everything is combined.
  • Add the flour and baking powder and mix on a medium speed until everything is combined.
  • Add the ginger and mixed spies and stir into the mixture.
  • Dust 55g of the fudge pieces and in self raising flour and add to the mixture, stir in.
  • Divide the mixture evenly between the cases and weigh out 20g of the fudge pieces then sprinkle them on top of the cakes.
  • Bake in the oven for 15-20 minutes.
  • 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.
  • Pour it into a jug so it cools down quicker.
  • Take your cakes out the oven an place them on a wire rack to completely cool.
  • 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.
  • 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.
  • Add 3 tbsp of toffee sauce and stir in so it loosens the mixture.
  • 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.
  • Pipe the frosting quite high on your cake, decorate with little gingerbread men and Christmas sprinkles.
  • Serve and enjoy!