Gingerbread cupcakes with salted caramel icing

Gingerbread cupcakes with salted caramel icing
17 Ingredients
  • 140g/5oz unsalted butter
  • 200g/7oz golden caster sugar
  • 60g/2¼oz black treacle
  • 60g/2¼oz golden syrup
  • 2 free-range eggs, plus 2 free-range egg yolks
  • 300g/10½oz plain flour
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 2 tsp baking powder
  • 1 tsp salt
  • 240ml/8½fl oz milk, warmed
  • 125g/4½oz white caster sugar
  • 80ml/2½fl oz double cream
  • ½ tsp salt (or to taste)
  • 1 tsp vanilla extract
  • 160g/5¾oz salted butter, softened
  • 200g/7oz icing sugar
Nutrition
409
20% daily value
15 servings
                                       
                                            vegetarian
     

Fat

31% 20

Saturated

61% 12

Trans

- 1

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

18% 55

Carbs (net)

- 54

Fiber

2% 1

Sugars

- 36

Sugars, added

- 35

Protein

8% 4

Cholesterol

31% 93

Sodium

11% 255

Calcium

8% 82

Magnesium

2% 9

Potassium

1% 68

Iron

3% 1

Zinc

3% 0

Phosphorus

18% 124

Vitamin A

20% 183

Vitamin C

0% 0

Thiamin (B1)

3% 0

Riboflavin (B2)

7% 0

Niacin (B3)

2% 0

Vitamin B6

3% 0

Folate equivalent (total)

3% 12

Folate (food)

- 12

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

203% 30

Vitamin E

4% 1

Vitamin K

1% 2

Sugar alcohols

- 0

Water

- 30
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