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Gingerbread Mincemeat Cupcakes with Salted Caramel Icing
Gingerbread Mincemeat Cupcakes with Salted Caramel Icing is a traditional British recipe for a classic Christmas cupcake that combines gingerbread and mincemeat and that's served topped with a salted caramel icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Gingerbread Mincemeat Cupcakes with Salted Caramel Icing.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
15
Rating: 
Tags : Vegetarian RecipesSpice RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
This cupcake is full of Christmassy spices and the addition of a little mincemeat gives it an interesting richness. An excellent choice for a Christmas tea-time treat that is not a mince pie. They are topped with a sweet and salty buttercream icing.
Ingredients:
150g (3/4 cup) unsalted butter
200g (1 cup) golden caster sugar
60g (1/4 cup) black treacle (molasses)
60g (1/4 cup) golden syrup (light corn syrup)
2 eggs, plus 2 egg yolks
300g (2 ½ cups) plain (all-purpose) flour
1 tsp ground ginger
1 tsp ground nutmeg
½ tsp allspice
2 tsp baking powder
1 tsp salt
6 tbsp mincemeat
240ml (1 cup) milk, warmed
For the salted caramel buttercream:
125g (1/2 cup + 1 tbsp) white caster sugar
80ml (1/3 cup) double (heavy) cream
½ tsp salt (or to taste)
1 tsp vanilla extract
160g (3/4 cup) salted butter, softened
200g (1 cup) icing (confectioners’) sugar
Method:
Pre-heat the oven to 190C/375F/Gas 5. Line two 12-hole muffin tray with 15 paper cases.
Cream together the butter and sugar together in a bowl until light and fluffy. Beat in the treacle, syrup, mincemeat, eggs and egg yolks until well combined.
Sift together the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk and beat until well combined.
Spoon the resultant batter into the muffin cases, transfer to the pre-heated oven and 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 on a wire rack.
For the salted caramel 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 thickened.
Immediately take the pan from the heat and stir in the cream. (take care here, as the caramel may splutter a little when you add the cream). Stir in the salt and vanilla and set aside until completely cold.
Cream the butter and icing sugar together for at least 4-5 minutes, then beat in the caramel. When well combined pipe or spread the icing over the cup cakes and sprinkle with a little extra sea salt.
Decorate the cupcakes with the buttercream.
