This Christmas cupcake has EVERYTHING to get you in the festive mood. A lightly spiced syrup sponge filled with Christmas spice caramel, decorated with boozy brandy buttercream and all topped off that BEST EVER gingerbread recipe that we gave you a couple of weeks ago (link below). You are sure to wow all your friends and family this Christmas with this delicious and really simple recipe. Don't forget to tag us on Instagram using #cupcakejemma we LOVE seeing your photos. For more Christmas and baking fun make sure to follow the gang @cupcakejemma @nikkicoyne @sallydells @danepemberton
For the caramel:
250ml double/heavy cream
250g caster sugar
125ml water
1 Heaped tsp cinnamon
Good pinch of ginger and mixed spice
1/2 tsp vanilla extract
Good pinch of salt
For the sponge:
110g unsalted butter
110g brown sugar
220g golden syrup (or corn syrup)
150ml milk
1 large egg
220g self raising flour
Heaped teaspoon of both ginger and cinnamon
Good pinch of nutmeg, cloves and salt
For the buttercream:
125g soft unsalted butter
330g icing sugar
Zest of 1 orange
2-4 tbsp brandy (or orange juice)
THAT gingerbread recipe: https://youtu.be/_og7HEgGnDk
Ask me ANYTHING video: https://youtu.be/tTLe9APrPKM
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Caramel Gingerbread Christmas Cupcake Recipe! | Cupcake Jemma ─ CupcakeJemma
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